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Title: Mulligatawny Soup With Chicken
Yield: 4

Ingredients

      2 tb cooking oil
      1    onion; chopped
      1    clove garlic; minced
    1/2 ts ground cumin
    1/4 ts dry mustard
    1/4 ts ground coriander
    1/4 ts cayenne
    1/8 ts ground cloves
    1/4 ts ground ginger
      8    plum tomatoes; chopped
      2 c  green or yellow split peas;
           -rinsed
  1 1/2 qt water
  1 1/2 ts salt
      4    boneless; skinless chicken
      1    ; breasts (about 1
      1    ; 1/3 pounds in all)
    1/4 ts black pepper
      1    cilantro leaves; for garnish
      1    ; (optional)

Instructions

1. In 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.

2. Add 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.

3. Continue 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.

NOTES: 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.

Posted to FOODWINE Digest TX Jan 99

Per serving: 101 Calories (kcal); 7g Total Fat; (61% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 823mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

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