Tuesday, July 12, 2011

True Mulligatawny

I have been searching for the perfect mulligatawny soup recipe, ever since I had a life-changing experience with a version served in Salem, Oregon. I have written a few times for the recipe, to no avail. Meanwhile, I continue my pursuit and am getting closer every time.




True Mulligatawny


1/4 c split yellow peas, or toovar dal, or channa dal
7 c water, divided
1 tsp tamarind concentrate paste, or, 1/4 c lemon juice
1 tomato, chopped
1/4 c cilantro, chopped
1 T ginger, chopped
1 tsp salt
1 tsp sambar powder
1/2 tsp garlic powder
12 fresh curry leaves
2 hot peppers (Thai or serrano), cut lengthwise in half
1 T ghee or butter
1 tsp mustard seeds, black or yellow
1 tsp cumin seeds
1/2 tsp cumin
1/4 tsp pepper

Heat split peas and 3 c water to boiling in a saucepan. Reduce heat to medium. Partially cover and simmer 30-35 minutes, until tender.

Place split peas and any remaining liquid in a blender. When cool enough to process, blend on medium until smooth. Set aside.

Dissolve tamarind paste in remaining 4 c water.



Stir in tomato, cilantro, ginger, salt, sambar powder, garlic powder, curry leaves, and chilies. Heat to boiling. Reduce heat to medium. Simmer uncovered for 15 minutes, until tomato softens.

Heat ghee and mustard seed in a 6" skillet over medium heat. Once seeds begin to pop, cover skillet and wait until popping stops. Add whole cumin seed and sizzle 10 seconds.

Pout hot butter mixture over tomato mixture. Stir in blended peas, ground cumin and pepper.

























Farm box ingredients used: tomato, cilantro, serrano

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