indian mulligatawny soup

This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Indian Mulligatawny Soup

butter (or olive oil

yellow onion, chopped

carrot,

red jalapeno,

garlic cloves,

ginger root

firm apples, peeled,

(14.5 oz) can diced tomatoes

curry powder

cumin

paprika

cinnamon

turmeric

cardamom

black pepper

thyme

red lentils (uncooked)

broth

coconut milk

Salt and black pepper

cashews

cilantro scallions

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes...

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Puree about 75% of the ingredients using either...

Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve topped with cashew and scallions along with...

Serve topped with cashew and scallions along with naan bread for dipping.

Authentic Pakistani Chicken Mulligatawny Soup is a fragrant soup made with Chicken Stock, lentils and rice and infused with curry powder.

Authentic Pakistani Chicken Mulligatawny Soup

tbsp basmati rice (SEE NOTE)

water

chicken breast

garlic

¼ inch ginger piece

salt

¼ tsp black pepper

tbsp extra virgin olive oil

onion (SEE NOTE)

tsp crushed ginger

tsp minced garlic

green chili (SEE NOTE)

pigeon peas

tomato paste

chicken stock

bay leaves

tsp salt

tsp corriander powder

turmeric powder

curry leaves

lime

rinse the rice three times

boil on high heat with 1 cup water till all of the water is absorbed (about 10-15 minutes)

cover and set aside for later

Rice For Garnish

boil the chicken with all of the ingredients and the one cup of water till cooked through (about 20-30 minutes)

remove the chicken from the water and shred into pieces

set aside for later

Chicken For Garnish

heat the olive oil

add the onions and saute till just translucent

add the green chillies, ginger and garlic for about 1 minute

add the chicken stock, pigeon peas, basmati rice, tomato paste, bay leaves, salt, corriander powder, curry powder and turmeric and bring to a boil on high heat

reduce the heat to medium-low and simmer for 1 hour

remove the bay leaves at this point

add the curry leaves and stir

using an immersion blender or regular blender puree the soup

add the coconut milk and mix in

at the time of serving add a tbsp of rice and chicken as a garnish to each individual soup plate and serve with cut lime wedges

Mulligatawny Soup

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Indian Mulligatawny Soup

Authentic Pakistani Chicken Mulliga...

Top 2 indian mulligatawny soup recipes from across the web

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Indian Mulligatawny Soup

Authentic Pakistani Chicken Mulliga...

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