Indian Mulligatawny
Originally, Mulligatawny was a spicy pepper sauce served with rice. During the British colonial era in India, it evolved into a popular soup, which remains beloved in England and is now considered India’s national soup. With countless variations, this version features tamarind as a key spice blend ingredient—plus, you can adjust the pepper to your taste.
Ingredients
Protein
- 1 chicken breast, optional [1] about 0.5 lb, cut into 1/2 inch cubes
- 1 cup red lentils well rinsed
Fresh Produce
- 1 onion chopped
- 2 cloves garlic grated
- inch ginger grated
- 1 cup carrots + celery [2] mixed, diced
Packaged Food/Staples
- 1 can coconut milk 13.5 oz
- oil coconut, ghee, or vegetable
- salt
Mulligatawny Culinary Spice Kit
- Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
- Pouch [2] Black pepper
Optional for Garnish
- fresh cilantro or parsley chopped
Suggested Side
- 2 cups cooked rice basmati recommended
- fresh flatbread e.g. naan or chapati
Instructions
Step 1
- In a large POT, heat 2 tbsp oil over medium heat.
- Add onions, garlic, and ginger.
- Cook 3 minutes, stirring frequently.
- Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
- Cook 1 minute, stirring constantly.
Step 2
- Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
- Cover. Bring to a boil.
- Turn heat to medium-low.
- Cook about 10 to 15 minutes until lentils and chicken are cooked, stirring occasionally.
- Optionally, add more Mulligatawny [2] spices to taste.
- Serve soup over rice or with bread.
- Optionally, garnish with cilantro or parsley.
- Enjoy!