Description
Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.
Ingredients
- 1 tablespoon ghee (clarified butter), or vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 green chile peppers, chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons ground coriander seed
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground turmeric
- 4 pods cardamom, bruised
- 1 tablespoon chopped fresh curry
- 1 carrot, chopped
- 1 apple – peeled, cored, and chopped
- 1 large potato, peeled and diced
- 1 cup Masoor dhal (
- ), rinsed, drained
- 8 cups chicken broth
- 1 tablespoon tamarind concentrate
- 1 tablespoon lemon juice
- 2 cups coconut milk
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat ghee or vegetable oil in large pan (use low heat); cook onion
- garlic
- ginger
- chilies
- spices and curry leaves
- stirring
- until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot
- apple
- potato
- dhal
- and chicken stock to pan; simmer
- covered
- for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture
- in batches
- until pureed; return to pan. Add tamarind
- lemon juice
- coconut milk and fresh coriander leaves; stir until heated through.
Servings: 6