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Chicken Mulligatawny Soup
By : Method
This soup is generally served with a tbsp of cooked rice in each bowl. (optional)
Vegetarians just omit chicken.
- Wash the dal , add 3 cups of stock and chicken breast and pressure cook for 5-7 minutes.
- Meanwhile heat oil in a small non stick pan and add cumin and garlic.
- Fry till it is fragrant. Add onion and fry till light brown. Add pepper, remove from fire and reserve.
- When the dal is cooked, lift out the chicken. Cool and shred the meat. Blend the dal in a mixer.
- Combine with remaining stock, chicken meat and fried seasoning.
- Add salt. Simmer for 5 more minutes .Remove from fire and add lime juice.
This soup is generally served with a tbsp of cooked rice in each bowl. (optional)
Vegetarians just omit chicken.
Ingredients:
pink lentil (masoor dal) - 1 cup
chicken stock - 5 cups
chicken breast (without skin) - 250 gm
oil - 1 tbsp
cumin - � tsp, crushed
onion - � cup, minced
garlic - 2 tsp, minced
black pepper - � tsp, crushed
salt and lime juice to taste
pink lentil (masoor dal) - 1 cup
chicken stock - 5 cups
chicken breast (without skin) - 250 gm
oil - 1 tbsp
cumin - � tsp, crushed
onion - � cup, minced
garlic - 2 tsp, minced
black pepper - � tsp, crushed
salt and lime juice to taste
RECIPES BY CHANDRI BHAT
