Mulligatawny Soup With Chicken Indian Soup Recipes Split Pea Soup Recipes

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)

Preparation

Step 1In 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.Step 2Add 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.Step 3Continue 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.Step 4Notes: 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.Step 5Wine 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.