Mulligatawny Soup

Mulligatawny, an Indian-influenced lentil soup that resulted from the unlawful invasion and occupation of India by the British Empire, is a delicious dish with a complex history.

Mulligatawny Soup
Porciones 4
Dificultad Medio

Ingredientes

Instrucciones

  1. 1

    Place mustard seeds, cumin seeds, and coriander seeds in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.

  2. 2

    Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down. Cook until skin is golden, about 5 minutes, then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.

  3. 3

    Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spices and stir until vegetables are evenly covered with spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.

  4. 4

    Remove thighs from soup, shred meat and skin, then return to pot. Season to taste with salt and pepper and serve garnished with yogurt, cilantro, and red pepper flakes.