Mulligatawny Soup II

SUBMITTED BY: Michelle Chen

"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."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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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
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons ground coriander seed
1 1/2 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 (red lentils), rinsed, drained
8 cups chicken broth
1 tablespoon tamarind concentrate
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

READ REVIEWS (38)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 23, 2003 by MRS8N

Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favor, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel colored ghee to cook with. Really killer recipe.

6 users found this review helpful

Reviewed on Jun. 25, 2007 by Cedre

Note: It's very hard to get fresh curry leaves in North America. You have to get it at specialty Indian stores. You can substitute a Bay leaf instead, as recommended by my Indian friend. It isn't anything like the curry powder, which is a combination of the spices used in this recipe (tumeric, ginger, corriander, cumin...etc) This soup was excellent, but very spicy. I can usually handle my heat...but this was quite hot! The recipe calls for 2 green chiles chopped up, but it doesn't say whether to include the seeds or not. So I included the seeds for one and not the other, and I think that made it extremely HOT. We had to eat it with bread...but it's still very yummy. I'll make it again, with just one chile next time.

3 users found this review helpful

Reviewed on Apr. 19, 2004 by ROSALIE PALADEAU

This was very tasty and easy to make. I added a cup of cooked rice after it was finished, to add texture. I can see how cooked chicken would be good too. If I were to make it again, I would add more broth and less lentils. As it is, it seems more like pea soup than any mulligatawny I've had before. Still, the flavor is wonderful.

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 442

Total Fat: 24.7g
Cholesterol: 5mg
Sodium: 1360mg
Total Carbs: 44.7g
Dietary Fiber: 14.2g
Protein: 15.8g

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