Mulligatawny Soup Recipe
Indian home cooks will often throw together a pot of mulligatawny using chicken and rice leftover from other dishes. I like to do the same—especially when cold winter weather calls for something hot and spicy!
Ingredients
| 4–6 | tablespoons | vegetable oil, divided |
| 2 | cups | cooked chicken, cut into bite-sized pieces |
| 1 | medium | onion, pureed* |
| 1 | tablespoon | crushed garlic |
| 2 | tablespoons | finely grated ginger |
| 1 | teaspoon | ground turmeric |
| 2 | tablespoons | ground coriander |
| 1 | teaspoon | ground cumin |
| 1/2 | teaspoon | chili powder |
| 2 | bay leaves | |
| 1/2 | cup | crushed tomatoes** |
| 6 | cups | chicken stock |
| 2–3 | tablespoons | besan flour*** |
| ~ | water | |
| 1 1/2 | teaspoons | salt |
| 1 | teaspoon | freshly ground black pepper |
| 1 | teaspoon | garam masala |
| 1 | tablespoon | freshly squeezed lime juice |
| 2 | cups | cooked rice, as accompaniment |
| 2–3 | limes, quartered, for garnish | |
| 2–3 | fresh cilantro, for garnish |
| *Puree the onion in your food processor until completely smooth.**Use canned tomatoes from Modena, Italy or Pomi brand tomatoes found in fine grocery stores—Their flavor is superb!****Besan is made from chickpeas and is available in Indian markets or online stores. Do not substitute all-purpose as it changes the flavor of the soup. If you can’t find besan flour, try grinding dry chickpeas in your food processor. |
Directions
- Heat the oil in a heavy-bottomed soup pot over medium heat until sizzling.
- Add the chicken brown lightly. Remove and set aside.
- Heat several tablespoons of oil in the pan and add the onions. Sauté until soft.
- Add the garlic and ginger, stir well and cook for one minute.
- Add the turmeric, coriander, cumin, chili, and bay leaves and cook for two minutes. Adjust the heat as needed to prevent burning.
- Add 1/4-cup of the tomatoes, stir well and cook for one minute. Add the remaining 1/4-cup and repeat.
- Stir in a half cup of the stock. Continue adding the stock, a bit at a time.
- Add the chicken to the soup.
- Bring to a lively simmer, then reduce heat to medium.
- Meanwhile, place the besan flour in a skillet set over a medium flame. Roast, stirring frequently, for one minute. Adjust the heat to prevent burning.
- Vigorously whisk enough water into the roasted besan flour to create a thick, smooth liquid paste.
- Whisk the besan paste into the soup and mix well.
- Bring the soup to a boil, then reduce the heat to a medium simmer and cook for 20 minutes.
- Add the salt, pepper, and garam masala.
- Squeeze in the lime juice.
- Divide rice among serving bowls and ladle the soup over. Garnish with lime wedges and fresh cilantro.
Preparation Time:
45–60 minutes.
