🇮🇳 Indian

Anglo-Indian Mulligatawny

Name: Anglo-Indian Mulligatawny
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Butter; 1/4 cup Heavy Cream; to taste Salt; 1, chopped Onion; 3 cloves Garlic; 1/4 tsp Turmeric Powder; 1 cup, rinsed Yellow Lentils (Toor Dal); 4 cups Vegetable Stock; 1/2 tsp Black Pepper; 1 cup, chopped Apple

🇮🇳 Indian

The colonial-era pepper-water that conquered the world with a spoon. Velvet in a bowl — warm, gentle and quietly spiced. Best with a drizzle of cream and warm bread.

Prep 15 min Cook 26 min Serves 4 Easy

Ingredients

Chicken500 g, bone-in pieces
Butter2 tbsp
Heavy Cream1/4 cup
Saltto taste
Onion1, chopped
Garlic3 cloves
Turmeric Powder1/4 tsp
Yellow Lentils (Toor Dal)1 cup, rinsed
Vegetable Stock4 cups
Black Pepper1/2 tsp
Apple1 cup, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Get the yellow lentils (toor dal) and vegetables ready; soups are prep-heavy, cook-light.
2
Melt butter in a heavy pot and soften the onions and garlic without colouring them.
3
Add the yellow lentils (toor dal) and chicken with the spices; stir two minutes to coat in the fat.
4
Cover with stock and simmer gently; the spoon should slide through everything.
5
Liquidise, loosen with stock if too thick, and finish with the apple and cracked pepper.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: Indian Soup Mulligatawny - By Vahchef @ VahRehVah.com · on YouTube