The Mulligatawny Soup, a classic of Indian cuisine, blends intense flavors in every spoonful. With ingredients like vegetables, red lentils, and chicken, it's a comforting dish that captures the essence and magic of India in each sip. A culinary journey in your own kitchen.
In preparing Mulligatawny Soup, it is recommended to start by cooking a chicken broth with a variety of vegetables and a chicken thigh to add flavor.
Then, prepare a spice blend with clarified butter, garlic, ginger, onion, carrot, green apple, and other aromatic ingredients.
Next, add the chicken broth, cooked lentils, shredded chicken, and coconut milk to create a soup rich in exotic flavors.
A delight to enjoy any time of the year.
Mulligatawny Soup
Ingredients
200 grams of red lentils
2 tablespoons of clarified butter
15 black peppercorns
1 garlic
1 teaspoon of grated ginger
2 small onions
10 dried curry leaves
2 carrot
1 green apple
1 teaspoon of turmeric
1 tablespoon of garam masala
750 grams of chicken broth
2 chicken thigh
200 grams of coconut milk
1 cup of basmati rice
1 tablespoon of fresh cilantro
1 tablespoon of salt
1 leek
1 celery
2 liters of water
Preparation
Step 1 : To prepare the chicken broth, start by peeling and chopping an onion, a leek, celery, a carrot, and a chicken thigh, then place all ingredients in a pot.
Step 2 : Add water and cook over medium heat for 20 minutes.
Step 3 : Meanwhile, cook the red lentils in boiling water until they reach a paste-like consistency and set aside.
Step 4 : In a separate pot, place two tablespoons of clarified butter and heat over medium heat.
Step 5 : When it begins to melt, add the 15 black peppercorns and stir.
Step 6 : Next, add the chopped garlic and one tablespoon of ginger.
Step 7 : Add the chopped onion with a pinch of salt, the dried curry leaves, and stir.
Step 8 : Cut a carrot into small cubes and add to the pot, followed by the green apple cut into medium pieces.
Step 9 : Add the turmeric and garam masala, mixing all ingredients well.
Step 10 : Pour in the chicken broth and the cooked lentils, stirring for about 5 minutes.
Step 11 : Add the shredded chicken reserved at the beginning and cook for a few more minutes over high heat.
Step 12 : Then, turn off the heat and pour in the coconut milk, stirring until all ingredients are integrated.
Step 13 : To serve, place in bowls with a little cooked basmati rice and sprinkle chopped fresh cilantro on top.
Step 14 : Enjoy this delicious recipe!
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