Mulligatawny Soup

An Anglo-Indian lentil and chicken soup spiced with curry powder, enriched with coconut milk and apple.

Ingredients

• 700g red lentils
• 300g basmati rice
• a handful of curry leaves
• 2 tsp mustard seeds
• 1/4 cup neutral vegetable oil
• 2 potatoes, chopped
• a handful of fresh cilantro, chopped
• roasted cashews, for serving

Instructions

1. 1

   Heat ghee in a large pot over medium heat and cook the crushed green cardamom pods and curry leaves gently until soft and fragrant.

2. 2

   Stir in the ground turmeric and dried fenugreek leaves, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the chicken thighs and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the chicken thighs is tender, about 40 mins.

6. 6

   Stir in the naan bread and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the tamarind paste and adjust the seasoning to taste.

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