Mulligatawny

Name: Mulligatawny
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 150 g masoor dal; 300 g chicken; 1 apple; 400 ml coconut milk; 1 tsp curry powder; 1 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Mulligatawny, a creation of Anglo-Indian culinary ingenuity, is a comforting soup enjoyed best at home. It draws from the spice-laden history of India and the British penchant for soups, making it a staple on shared tables. This recipe captures the essence of the traditional home-cooked version, where salt is measured by instinct and rich flavors are encouraged by a generous hand with fat.

The soup is thick, creamy, and fragrant, with a surprising sweetness from the apple and a deep, earthy undertone from the masoor dal. The coconut milk adds a lush texture, while the curry powder infuses it with warmth and complexity. Mulligatawny invites you to savor each spoonful, a harmonious blend of cultures in a bowl.

Ingredients

150 gmasoor dal
300 gchicken
1apple
400 mlcoconut milk
1 tspcurry powder
1 tbspghee
to tastefine sea salt

Method

In a large heavy-bottomed pot, melt 1 tablespoon of ghee over medium heat. Add 1 teaspoon of curry powder and stir continuously for about a minute to release the spices' aroma, ensuring they do not burn. The mixture should become fragrant and the ghee will take on a golden hue.
Peel and finely chop 1 apple, then add it to the pot. Stir occasionally, allowing the apple to soften and meld with the spices, which should take about 3 to 4 minutes. The apple pieces should become tender and slightly translucent.
Rinse 150 g of masoor dal under cold water until the water runs clear. Add the dal to the pot, stirring to coat it with the aromatic mixture. Let it cook for a couple of minutes until the dal absorbs some of the flavors.
Add 300 g of chicken, cut into bite-sized pieces, to the pot. Stir well to combine with the dal and spices. Cook until the chicken is no longer pink on the outside, which should take about 5 minutes. The chicken should begin to firm up but not be fully cooked through.
Pour in 400 ml of coconut milk and stir to combine everything evenly. Bring the mixture to a gentle simmer, ensuring the heat is not too high to prevent the coconut milk from curdling. Let it simmer for about 20 minutes, stirring occasionally, until the dal is soft and the chicken is cooked through. The dal should be tender and the chicken should be juicy and fully cooked.
Taste the Mulligatawny and add fine sea salt to taste, stirring well to incorporate. Adjust the seasoning as needed, keeping in mind that the flavors should be balanced and harmonious. If desired, finish with a sprinkle of fresh herbs like cilantro or a squeeze of lemon juice to brighten the dish before serving.