Mullagatawny Soup

In a dutch oven or a heavy bottom pan, heat 2 tbsp ghee on med hi heat.Add 1 cup diced onion,½ cup diced celery stalk,½ cup diced carrot
Cook for 5 6 minutes.Add 1 tsp curry powder,1 tsp cumin powder,1 tsp black pepper,1 tsp dried thyme,1 tsp paprika,Salt tastewise.Cook for couple of minutes.Add ½ cup cubed tomato.Cook for a minute,½ tsp turmeric,Cook for few minutes.Add 1 tsp each minced garlic and ginger.Add cook for a minute. Add 1 small green apple diced (peeled).

Add the following
1 litre stock of your choice
1 cup coconut milk
¼ cup soaked masoor daal or lentil
¼ cup soaked moong daal
¼ cup soaked chaana daal
¼ cup soaked basmati rice

You can soak everything overnight or couple of hours
Mix everything in and bring it to boil
Once it comes to boil, lower the heat to low and simmer for 30 40 minutes or till the daal and rice is cooked.

While the soup simmers, I am going to make some chicken meatballs for the soup. Typically boneless pieces of meat is cooked along with everything. I am just doing it a little different. I mixed 1lb ground chicken with ¼ cup chopped coriander, ¼ cup chopped green onion, 1 tsp paprika, ¼ tsp white pepper and ¼ cup egg whites. Salt according to your taste.

The soup has been simmering for some time. It is a hearty soup, so its bit thick, I adjusted the thickness by adding another cup of stock. Consistency of the soup is upto your liking.

I simply made small meatballs and dropped them in the soup. after adding the meatballs
Cover and cook for 8 minutes.
Then flip the meatballs. I turned the meatballs because they didn’t fully submerge.
Add ½ cup half n half cream.
Season with some salt.
Cover and cook for 7 minutes
Add a handful of spinach. Mix them in gently and that’s it. Mullagatawny soup is ready. Serve in a bowl and
Garnish with a dollop of yoghurt, chilli flakes and some parsley flakes.

Https://www.youtube.com/watch?v=2RMTTX2YtLA