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Mulligatawny Soup

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Mulligatawny Soup

Ingredients

Masoor dal (red lentils) – ½ cup (washed)
Olive oil – 1 tbsp
Cucumber – 1 medium (de-seeded and chopped)
Pear – 1 medium (de-seeded and chopped)
Celery stick – 1 (chopped)
Green chili – 1 or as desired (chopped)
Ginger paste – ½ tsp
Salt – as per taste
Pepper powder – as per taste
Turmeric powder – ½ tsp
Coconut milk – 100 ml
Lemon juice – 1-2 tbsp as desired
Chicken broth – 1 cup
Flavored broth – 4 cup or as required for the desired consistency
Coriander leaves or parsley – as required for garnishing

For Chicken broth:
Boneless chicken (chopped) – 1 cup
Water – 1 cup
Ginger paste – ¼ tsp
Bay leaf – 1
Cinnamon stick – 1"
Salt – as per taste
Turmeric powder – ¼ tsp

For the flavored broth:
Water – 1 litre
Ginger – 2" pc (julienned)
Whole Black pepper – 1 tsp
Whole Cumin – 1 tsp
Whole Coriander – 2 tsp
Bay leaf – 2
Cinnamon – 2 (1" sticks)

Method of Preparation

1. To make chicken broth, add all the ingredients in a pressure cooker and cook under pressure
    till chicken is done. Discard bay leaf and cinnamon stick.
2. To make flavored broth, add all the ingredients in a deep pan and bring to boil. Simmer for
    45 minutes to 1 hr, cool and strain. Discard the solids.
3. Heat olive oil in a pressure cooker, add cucumber, pear and celery. Sauté well.
4. Add salt, turmeric powder, pepper powder, ginger paste and green chili, and mix.
5. Add the washed daal and flavored broth, mix well and cook under pressure till the vegetables
    and daal are done well.
6. Blend the soup with a hand blender till smooth.
7. Add the chicken broth along with chicken pieces. Simmer the soup for 5-7 minutes.
8. Add coconut milk, mix and again simmer the soup for 1-2 minutes, stirring continuously.
9. Add lemon juice, check and adjust the balance of tastes, and remove from heat.
10. Garnish with coriander leaves or parsley, and serve hot.

Notes & Tips

1. Mulligatawny soup is a traditional Anglo-Indian soup, especially popular in South of India.

2. Traditionally, it is a very spicy soup made with a lot of ground spices and chilies. I have modified the traditional recipe to suite our palate and requirements. I personally do not like ground spices in my soups, hence I have made a flavored broth, using whole spices, and used it in my soup. Also I have made another change of adding Pears instead of the traditional ingredient Apple, because I feel Pears have a milder flavor that goes well with my milder soup.