Mulligatawny Soup

Over the weekend, I attended The Good Exchange, hosted and organized by the lovely Tahsin Dhirani. The fifth installment of its kind, this one featured soups, perfectly fitting for this time of the year. A group of wonderful, creative and accomplished women, getting together for an afternoon to enjoy a delicious curated lunch and exchange food, ideas and inspirational stories…well that sounded right up my alley! I decided to make one of my favourites for the exchange, a huge batch of Mulligatawny, making sure I had plenty leftover to enjoy for days at home.

No, this soup doesn’t only exist in the world of Seinfeld! This hearty soup boasts a wonderfully complex flavour profile, perfect for a chilly fall evening. It might be a little extra work as far as soups are concerned but trust me, the effort is SO worth it. A lesser known soup but one that brings me back to my childhood. Even as a young tot, I remember ordering and enjoying it with my parents whenever we ate out. The toasted, slightly crunchy rice at the bottom, the soup bursting with hearty lentils, coconut milk, and chicken and a squeeze of lemon to finish it off. SO SO good.

place setting
Gorgeous place setting accompanied by delicious nimbu paani

soup lineup
All the soups lined up ready to be exchanged!

And now, back to the soup!

mulligatawny soup

Mulligatawny Soup
[Serves 8-10]

1 tablespoon coconut oil or ghee
1 large onion, diced
4 cloves garlic, minced
1 tablespoon grated ginger
2 green chilli peppers, julienned
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground coriander seed
1 teaspoon ground cumin
1 teaspoon ground turmeric
4 pods cardamom, bruised
1 tablespoon fresh curry leaves
1 large carrot, diced
2 apples ­ peeled, cored, and diced
1 large potato, peeled and diced
2 cups Masoor daal (red lentils), rinsed, drained
8 cups chicken broth
1 cup shredded cooked chicken
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
Salt, to taste
1 cup cooked brown rice, toasted
Fresh cilantro to garnish

1. Heat coconut oil or ghee in large pot on medium heat
2. Add onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is translucent
3. Add carrot, apples, potato, lentils, and chicken broth
4. Simmer for 20-25 minutes or until vegetables are tender and lentils are cooked through
5. Remove cardamom pods and curry leaves (they should be floating on top and be relatively easy to pick out)
6. Using a hand blender or a food processor, blend soup mixture
7. Add cooked chicken, tamarind, lemon juice, salt and coconut milk
8. Cook for 5-7 minutes, until heated through
9. To serve, put brown rice on bottom of bowl, top with soup and garnish with fresh coriander



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