Recipe

D is for Dinner features mulligatawny soup

Mostofa Miah arrived in Ottawa as a refugee and is now the chef and owner of Mia's Indian Cuisine. He'll be making mulligatawny soup Sunday at the Soupalicious fundraiser for the Debra Dynes Family House.

'Soupalicious' fundraiser Oct. 18 for Debra Dynes Family House

Mostofa Miah's recipe for mulligatawny soup. (Mostofa Miah)

This Sunday's Soupalicious fundraiser for the Debra Dynes Family House will raise money for programs that support people living in that neighbourhood - including some new Canadians.

Mostofa Miah arrived in Ottawa in 2005 from Bangladesh, and he's now the chef and owner of Mia's Indian Cuisine in the city's Carlingwood neighbourhood.

He's also one of the soupmakers at this weekend's event, and on D is for Dinner this week he shares the recipe for the soup he'll be serving at the fundraiser.

Mulligatawny Soup

Ingredients (soup)

  • 1 cup dry split red lentils.
  • ½ cup dry yellow lentils.
  • 2 tsp. vegetable oil.
  • 2 tsp. diced onions.
  • 1 tsp. ginger-garlic paste.
  • ½ tsp. ground black pepper.
  • ½ tsp. salt.
  • ½ tsp. turmeric.
  • ½ tsp. curry powder.
  • 2 bay leaves.
  • 1 L water
  • 2 cups chicken stock.
  • 2 tsp. lemon juice.
  • 1 chicken breast, approximately 200 grams (see below for marinade).
  • 100 grams small diced carrots.
  • 100 grams diced celery.
  • Cilantro.

Ingredients (chicken marinade)

  • 2 tsp. vegetable oil.
  • ½ tsp. salt.
  • 1 tsp. dijon mustard (or any other mustard)
  • 2 tbsp. plain yogurt.
  • 2 tsp. ginger-garlic paste.
  • 1 tsp. tandoori paste.

Instructions:

  1. The day before, combine the ingredients for the marinade with the chicken.
  2. Let the chicken marinate for 12 hours.
  3. Pre-heat your oven (a tandoor oven is best, but you can use a conventional oven) to 350 C.
  4. To create the ginger-garlic paste, take equal parts finely diced ginger and garlic and crush until it resembles a paste. You can add extra oil if needed.
  5. As the oven warms, add the first 11 soup ingredients to a large pot and boil for about 30 minutes.
  6. Place the marinated chicken breast in the oven and cook for about 30 minutes or until done.
  7. Once the chicken is cooked through, remove it from the oven and dice it into small cubes.
  8. Remove the lentils from the stove and mash them.
  9. Add the diced chicken, lemon juice, celery, chicken stock and carrots to the pot.
  10. Top with fresh cilantro and serve. Makes one litre.

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