Name: Mulligatawny Soup with Chicken
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 1 clove garlic -; 1/2 tsp. ground cumin -; 1/4 tsp. dry mustard -; 1/4 tsp. ground coriander -; 1/4 tsp. cayenne -; tsp. ground cloves -; 1/4 tsp. ground ginger -; 8 plum tomatoes -; 2 c. green or yellow split peas -; 1 1/2 qt. water -; 1 1/2 tsp. salt -; 4 boneless -; 1/4 tsp. Black pepper -; Cilantro leaves (Optional) -

Recipe information

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Ingredients for - Mulligatawny Soup with Chicken

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 1 clove garlic -

4. 1/2 tsp. ground cumin -

5. 1/4 tsp. dry mustard -

6. 1/4 tsp. ground coriander -

7. 1/4 tsp. cayenne -

8. tsp. ground cloves -

9. 1/4 tsp. ground ginger -

10. 8 plum tomatoes -

11. 2 c. green or yellow split peas -

12. 1 1/2 qt. water -

13. 1 1/2 tsp. salt -

14. 4 boneless -

15. 1/4 tsp. Black pepper -

16. Cilantro leaves (Optional) -

How to cook deliciously - Mulligatawny Soup with Chicken

1. Stage

In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more.

2. Stage

Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon.

3. Stage

Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using.

4. Stage

Notes: Indian cooks prefer to use whole spices and grind them as needed. Commercially ground spices may not be quite the same, but they are quicker. Just remember that they do lose strength over time and are best used within a year of their purchase.

5. Stage

Wine Recommendation: Gewürztraminer's litchi, apricot, and floral flavors are just perfect with the complex, sweet spices of Indian cooking. Go for a grand cru Gewürztraminer from Alsace for enough oomph to match this soup.