MULLIGATAWNY Mulligatawny literally means “pepper water” in Tamil, though peppers are not a common ingredient in this curry-flavored soup. Surprisingly, the origin of Mulligatawny soup, widely considered the national soup of India, is actually of Anglo-Indian origin. There are as many variations of this soup as there are temples in India. Mulligatawny is wonderful when served with Samosas (page 7), rotis (page 17), or dosas (page 21). SERVES 8 1. Place the oil in a large pot over medium high heat. Add the curry and cumin and cook for 1 minute, stirring constantly. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the water, lentils, and rice and bring to a boil. 2. Lower the heat to medium, add the potato, apple, celery, and carrots, and cook for 20 minutes, stirring occasionally. The rice and lentils should be thoroughly cooked. 3. Add the remaining ingredients, mix well, and garnish with a lemon wedge. Variations • You can always add greens! Try adding 2 to 3 cups of kale, collard greens, or Swiss chard, sliced into ½-inch strips. • Play around with other fresh herbs you may have on hand or in your garden. A quarter cup of minced fresh parsley, and a teaspoon of oregano, thyme, or marjoram would go great in this soup. 2 tablespoons sesame oil 1½ teaspoons curry powder 1 teaspoon ground cumin 1 cup diced onion 3 large cloves garlic, pressed or minced 6 cups water or vegetable stock (see page 228) ½ cup red lentils ¼ cup white basmati rice 1 small potato, diced (1½ cups) 1 medium apple, peeled and chopped small (1¼ cups) ¾ cup diced celery 1 carrot, diced (¾ cup) 1½ cups soy creamer or coconut milk 2 teaspoons garam masala Pinch cayenne, or to taste 1 teaspoon tamarind paste, or 2 teaspoons freshly squeezed lemon or lime juice 1 tablespoon soy sauce, optional 2 tablespoons minced fresh cilantro 1 teaspoon sea salt, or to taste Lemon wedges
Posted on: Wed, 24 Jul 2013 08:02:57 +0000
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