Chicken Mulligatawny Soup

Ingredients

• Boneless chicken, cubed small 2 breasts (appr. 200 g)
• Yellow lentils (Arhar daal) ½ cup
• Salt 2 tsp or to taste
• Carrot, chopped coarsely 1 cup
• Onion, chopped coarsely 1 cup
• Potato, chopped coarsely 1 cup
• Garlic chopped fine 1 tsp
• Ginger, chopped fine ½ tsp
• Tomato, grated ½ cup
• Coriander (Dhania) powder 1 tsp
• Sambhar masala 1tsp
• Stock 2-3 cups
• Oil 2 tbsp
• Mustard seeds (Rai) 1 tsp
• Lemon juice 1 tbsp
• Lemon and coriander (dhania) leaves for garnish

Preparation

• Cook the lentils with the salt, carrot, onion, potato, garlic and ginger, till soft, adding water to make into a consistency like thin paste. About ½ cups water if using a pressure cooker or 2 1/2 cups if cooking without one.

• Cool slightly and then blend smooth in a blender. Measure the contents and stock to make up to 5 cups.

• Heat the oil and add the mustard seeds. When they sputter add the lentil mixture, coriander powder, sambhar masala the chicken.

• Bring to a boil and simmer till the chicken is cooked through. Add the tomato and simmer for 4-5 minutes.

• Shut off the heat; mix in the lemon juice, and serve hot garnished generously with coriander leaves with lemon wedges on the side.