Mulligatawny Soup - 02 Recipe - Cooking Index
Mulligatawny Soup - 02 Recipe - Cooking Index
| 1 cup | 237ml | Red lentils - washed and drained |
| 5 cups | 1185ml | Chicken stock |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 1 teaspoon | 5ml | Potato (medium) |
| 5 | Garlic | |
| 1 | Ginger - peeled and chopped | |
| 1 1/4 cups | 296ml | Water |
| 7 oz | 198g | Boned and skinned chicken breast |
| 1 1/4 teaspoons | 6.3ml | Salt |
| Black pepper to taste | ||
| 3 tablespoons | 45ml | Vegetable oil |
| 1 teaspoon | 5ml | Cumin |
| 1 teaspoon | 5ml | Coriander |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1 tablespoon | 15ml | Lemon juice |
Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30 minutes. Peel and cube potato; add to soup after half hour. Continue simmering for 30 minutes.
Meanwhile, blend garlic, ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken into 1/2" cubes.
Toss chicken in bowl with 1/4 teaspoon salt and pepper to cover. Puree soup base in blender. Pour into bowl and add remaining salt.
Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces and fry 2-3 minutes until chicken is opaque. Add 1 cup water and bring to boil.
Cover and simmer 3-5 minutes or until chicken is cooked. Pour in pureed soup and lemon juice. Stir to mix and bring to simmer for 2 minutes. Adjust seasonings and serve.
from the kitchen of Sanjiv and Sonia Singh
Source:
Femina Magazine
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