Mulligatawny Soup

Well, it’s officially fall (almost winter!) here in Minnesota. The last few days have been chilly and rainy, and we’ve even had a few snowflakes fall. While I’m not a fan of the weather, it is great for making and eating soup. You can stay inside prepping ingredients and cooking all day and then enjoy the end product – tasty and warm – in the coziness of your home.

I looked through the few cookbooks I own many times this week, trying to find a recipe that not only sounded good but that used mostly ingredients I had on hand (grocery shopping in cold, rainy weather is no fun). I decided to try the recipe below because it sounded super easy and served as an opportunity to try my hand at making another Indian dish.

Mulligatawny Soup

Mulligatawny Soup  2

Ingredients

  • 3 Tbsp vegetable oil
  • 2 medium yellow onions, chopped
  • 4 large garlic cloves, finely chopped
  • 2 Tbsp finely chopped fresh ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • 1 1/2 cups masoor dal (aka pink lentils)
  • 9 cups reduced sodium chicken broth
  • 1 Tbsp plus one tsp lemon juice
  • 2 Tbsp finely chopped cilantro leaves

Instructions

  1. In a large saucepan, heat 2 tablespoons vegetable oil over high heat. Add the onions and cook, stirring continuously, until well browned.
  2. Add the garlic and ginger and cook until fragrant.
  3. Add the remaining oil and the ground coriander, cumin, tumeric, paprika, and cayenne. Cook for about one minute.
  4. Add the dal and the chicken broth and bring to a boil. Lower the heat and let simmer for 25 to 30 minutes, until the dal has reached a consistency that you like.
  5. Stir in the lemon juice and the cilantro, and season to taste with salt and freshly ground pepper.

This is a great soup to warm you up and help clear the sinuses.

Source: Adapted from It’s All American Food by David Rosengarten

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