Mulligatawny Soup: A Flavorful Journey Through Anglo-Indian Cuisine

Discover the perfect blend of British and Indian flavors in this hearty, aromatic lentil soup.

Mulligatawny soup is a delightful fusion of British and Indian culinary traditions, resulting in a dish that’s both comforting and exotic. This version balances spicy and sweet elements, creating a satisfying meal that will transport your taste buds to the bustling streets of Mumbai and the cozy pubs of London.

Our take on this classic Anglo-Indian dish emphasizes toasted spices and natural sweetness, capturing the essence of both cultures. Instead of relying on mango chutney, we’ve incorporated apple and sweet potato for a subtle sweetness that complements the savory spices. By toasting and grinding whole spices, we’ve ensured a depth of flavor that will make your kitchen smell like a spice market in Delhi.

Mulligatawny Soup: A Spice-Infused Lentil Delight

Ingredients

• 1/2 teaspoon whole mustard seeds
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole coriander seeds
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 1 pound (about 3 large) chicken thighs
• 1 onion, finely chopped (about 1 cup)
• 1 medium carrot, finely chopped (about 3/4 cup)
• 1 celery rib, finely chopped (about 1/2 cup)
• 1 tablespoon curry powder
• 3 medium garlic cloves, finely chopped (about 1 tablespoon)
• 1 inch piece fresh ginger, finely grated
• 1 sweet potato, peeled and cut into 1/4 inch pieces
• 1 apple, peeled and cut into 1/4 inch pieces
• 1 plum tomato, cut into 1/4 inch pieces
• 1/2 cup dry red lentils
• 6 cups homemade or store-bought low sodium chicken broth, or water
• Greek yogurt, to garnish
• Finely chopped cilantro, to garnish
• Red chile flakes, to garnish

Directions

1. Awaken the spices: Toast mustard seeds, cumin seeds, and coriander seeds in a skillet over high heat until they release their aromatic oils, about 3 minutes. Transfer to a mortar and pestle or spice grinder and grind into a fine powder, releasing their full flavor potential.
2. Prepare the chicken: Heat vegetable oil in a large pot over medium heat until shimmering. Season chicken thighs with salt and place them skin side down. Cook until the skin turns a beautiful golden brown, about 5 minutes. Flip and cook the other side for another 4 minutes. Transfer to a plate and set aside, allowing the flavors to develop.
3. Create the flavor base: Add onion, carrot, and celery to the pot and cook, stirring often, until onions become translucent, about 5 minutes. Sprinkle in the curry powder and toasted spices, coating the vegetables evenly. Introduce garlic, ginger, sweet potato, apple, and plum tomato, stirring to combine. Add lentils and return the chicken thighs to the pot. Pour in the broth or water and bring to a gentle simmer. Let the soup bubble away until the potatoes and lentils are tender and the soup has thickened to a luxurious consistency, about 1 hour.
4. Finish and serve: Remove the chicken thighs from the soup and shred the meat and skin. Return the shredded chicken to the pot, stirring to incorporate. Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and top with a dollop of creamy Greek yogurt, a sprinkle of fresh cilantro, and a pinch of red pepper flakes for an extra kick.