How To Make Mulligatawny Soup with Chicken
An Indian specialty, this mulligatawny soup is packed with chicken and peas in a flavorful broth seasoned with signature Indian spices.
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 1clovegarlic
- ½tspground cumin
- ¼tspdry mustard
- ¼tspground coriander
- ¼tspcayenne
- 1tspground cloves
- ¼tspground ginger
- 8plum tomatoes
- 2cupsgreen split peas,or yellow
- 1½qtwater
- 1½tspsalt
- 4boneless
- ¼tspblack pepper
- cilantro leaves,(optional)
Instructions
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In a large pot, heat the oil over moderately low heat.
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Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook for about 5 minutes, stirring occasionally, until the onion is translucent.
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Stir in the tomatoes and cook for 5 minutes more.
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Add the split peas, water, salt, and chicken breasts to the pot. Simmer for about 10 minutes, partially covered, until the chicken is just done.
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Remove the chicken breasts with a slotted spoon.
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Continue simmering the soup for about 20 minutes, partially covered, stirring occasionally, until the split peas are tender.
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Shred the chicken and return it to the soup along with the black pepper.
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Serve the soup topped with cilantro leaves if using.
Nutrition
- Calories: 450.55kcal
- Fat: 8.68g
- Saturated Fat: 0.76g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.82g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 71.82g
- Fiber: 27.69g
- Sugar: 12.57g
- Protein: 25.24g
- Sodium: 913.51mg
- Calcium: 80.72mg
- Potassium: 1204.21mg
- Iron: 5.59mg
- Vitamin A: 82.48µg
- Vitamin C: 23.12mg
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