By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
MULLIGATAWNY SOUP
Indian cuisine is by far the most complex of the Global cuisines. It is my cuisine of choice, I love its delicate use of spices and herbs that are vital to the flavoring all of their dishes.
Mulligatawny Soup was introduced to India during its English colonial days and was adapted to include Indian spices. The name itself originates from the Tamil language and can be literally translated as ‘pepper water’. The original dish was not a soup, but was served as a sauce with rice. (1) It can be served strictly vegetarian or you could add some shredded chicken or lamb. Either way it is a great introduction to any meal…..Enjoy!
(1) wikipedia
original recipe courtesy of: www.sanjeevkapoor.com
Ingredients
- Split pigeon pea (toor dal) 6 tablespoons
- Rice 3 tablespoons
- Garlic peeled 2 cloves
- Ginger peeled 1 inch piece
- Red chilli powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Peppercorns 1/2 teaspoon
- Ghee 2 tablespoons
- Onion finely chopped 1 large
- Bay leaf 1
- Salt to taste
- Coconut milk 3/4 cup
- Tamarind pulp 2 tablespoons
- Garam masala powder 1/2 teaspoon
- Peppercorns crushed1/2 teaspoon
- Rice boiled1 tablespoon
- lemon slice for garnish
Method
Step 1
Soak the lentils and rice in water.
Step 2
Grind garlic, ginger, turmeric powder, cumin powder, coriander powder, red chilli powder and pepper corns to a paste.
Step 3
Heat ghee in a pan, add bay leaf and chopped onions.
Step 4
Sauté for a minute on high heat. Add soaked dal and rice.
Step 5
Mix and then add the ground paste and a little water. Mix and add little salt.
Step 6
When the soup comes to a boil cover and cook till the rice and dal is done.
Step 7
Strain and bring the soup to a boil again. Add tamarind pulp, coconut milk and stir.
Step 8
Add garam masala powder and mix well. Boil for some time then add crushed pepper corns.
Step 9
Garnish with boiled rice and lemon slice and serve hot.
