Ingredients

• pink lentil (Masoor Dal) - 1 cup
• chicken stock - 5 cups
• chicken breast (without skin) - 250 gm
• oil - 1 tbsp
• cumin - 1/2 tsp, crushed
• onion - 1/2 cup, minced
• garlic - 2 tsp, minced
• black pepper - 1/2 tsp, crushed
• salt and lime juice to taste

How to Make Chicken-Dal Mulligatawny Soup

• Wash the Dal, add 3 cups of stock and chicken breast and pressure cook for 5-7 minutes.
• Meanwhile heat oil in a small non-stick pan and add cumin and garlic.
• Fry till it is fragrant. Add onion and fry till light brown. Add pepper, remove from fire and reserve.
• When the Dal is cooked lift out the chicken. Cool and shred the meat. Blend the Dal in a mixer.
• Combine with remaining stock, chicken meat and fried seasoning.
• Add salt. Simmer for 5 more minutes. Remove from fire and add lime juice.