Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India. Today it is the national soup of India, and still very popular in England. There are many different versions. Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
- 1 chicken breast about 0.5 lb, cut into 1 inch pieces
- 1 cup red lentils well rinsed
- 1 cup carrots + celery mixed, diced
- 1 can coconut milk 13.5 oz
- 2 cups cooked rice basmati recommended
- 1 onion chopped
- 2 cloves garlic grated
- inch ginger grated
- oil coconut, ghee, or vegetable
Mulligatawny Culinary Spice Kit
- Pouch  Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
- Pouch  Black pepper
Optional for Garnish
- fresh cilantro or parsley chopped
- In a large POT, heat 2 tbsp oil over medium heat.
- Add onions, garlic, and ginger.
- Cook 3 minutes, stirring frequently.
- Add Mulligatawny  spices, vegetables, and Mulligatawny  spices to taste.
- Cook 1 minute, stirring constantly.
- Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
- Cover. Bring to a boil.
- Turn heat to medium-low.
- Cook 15 - 20 minutes until lentils are soft and chicken is cooked, stirring occasionally.
- Remove the chicken. Shred-it with two forks and return it to the POT.
- Cook shortly to reheat the chicken.
- Optionally, add more Mulligatawny  spices to taste.
- Serve soup over rice.
- Optionally, garnish with cilantro or parsley.
▪ Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions. ▪ Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.