Week 14 of 52 Weeks of Food

My mom is an ace cook. Her repertoire is wide and varied. But, of all the things she’s cooked and I love, a few signature dishes occupy a special place in my heart. And belly.Mulligatawny soup is one of them.

For me, this lentil soup with its peppery curry flavour, romanced by a hint of lime, is the taste of my childhood.

This recipe is an homage to my mom’s Mulligatawny soup.

Also, I was really excited to use my slow cooker for the first time. Here goes.


Red lentils/Masoor dal

Chicken: 1 kg

Onions: 2 large, sliced fine

Garlic: 3 cloves, chopped fine

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Cumin powder: 1 tsp

Garam masala: 1/2 tsp

Red lentils/Masoor dal: 1 cup, rinse and soak in water for 20-30 minutes

Stock: 2 cups (Any kind will do. I used chicken stock cubes)

Lime: To season

Salt: To taste

Pepper: To taste (I like to add a bit extra for the kick)

Oil: 3 tbsp

Coconut milk: 1 cup (optional)



Fry the chicken pieces lightly to seal the meat. Place in the slow cooker.

Saute the onions and garlic till fragrant.

Add the powdered spices, except for the garam masala. Cook till the spices release the oil.

Drain the water from the lentils and add the lentils to the onion and spice mix.

Cook for a couple of minutes.

Add the garam masala and cook for another 2 minutes.

Add the 2 cups of stock. This will give the curry a thick stewy consistency. If you want more gravy add an extra cup of water.

Add salt and pepper as required.

Transfer the mixture to the slow cooker over the chicken pieces.

Cover and cook for 3 hours on slow or till chicken is cooked.

Add the coconut milk (optional) about half an hour before done.

Taste and season with salt and pepper again, if required

A squeeze of lime on the curry kicks the flavour up a notch.

Best served with rice, but also works with bread.


P.S. That’s my mom.

Image credit for the lentils: oceanoverseasindia.in

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