Mulligatawny derives from the Tamil ‘molo tunny’, a spicy South Indian dhal. It’s a really satisfying and hearty meal in a bowl, and really useful at this time of year because you can use pretty much any Christmas leftovers (veg or turkey) to make a special seasonal version of this British classic!
MULLIGATAWNY BLEND (1 portion = 1 ½ tbsp): turmeric, chilli, coriander, brown MUSTARD, cumin, fenugreek, fenugreek leaf, red bell pepper, green cardamon, Kashmiri chilli, paprika, cinnamon, black cardamon
May contain CELERY and SESAME. Allergens are listed in CAPITALS
Christmas Mulligatawny Recipe:
PREP 25 mins
COOK 40 mins
100g leftover cooked turkey or chicken (or raw chicken), or extra veg for a veg/vegan version - thinly sliced
300g leftover cooked veg (any type) or fresh veg - cut into bite-size pieces
1 onion - finely chopped
2 cloves of garlic - finely chopped
10g bunch of parsley or coriander - finely chopped
40g butter or dairy-free alternative
75g red lentils
75g basmati or standard long grain rice
Crusty bread to serve
1 portion of MULLIGATAWNY BLEND
Simmer the onion, rice, lentils and MULLIGATAWNY BLEND (reserving a pinch for the garlic butter later) in a covered pan with 1.2l water and 1 tsp salt for 30 minutes or until the rice and lentils are soft
Add the turkey and veg and simmer for 5 minutes (15 minutes if using raw chicken or veg), or until the turkey is hot through and you have a thick soup (add an extra splash of water if necessary)
Fry the garlic and remaining pinch of MULLIGATAWNY BLEND in the butter for 1 minute or until the garlic is just beginning to turn golden brown
Stir the butter, garlic and spices into the soup with the juice of ½ the lemon. Sprinkle over the parsley and serve with the crusty bread and remaining ½ lemon cut into wedges to squeeze over at the table
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