Recipe: Mulligatawny SoupTuesday, May 07, 2013
Anyway I've been meaning to post more cooking pieces, but every time I get started on a dish I become so overwhelmed by the cooking (I have to follow every recipe step-by-step) that I can't seem to balance a camera at the same time. Just imagine someone absorbed in taking pics not noticing that the onions are on fire. (That almost happened this time, by the way.)
But back to cooking. This dish takes us back to India's colonial history. Originally introduced by the British, it's a slightly different take on a traditional North Indian lentil dish known as daal. The trick here is a generous helping of chicken broth and green chilies.
Now there are a lot of different types of green chilies out there - jalapeno, habanero, serrano, Thai... generally it's safe to say the smaller the chilli, the spicier. So go with whichever one you feel comfortable! We're working with Thai chilies here, but that's because we like our food really hot.
What you're gonna need:
- One yellow onion, chopped
- 2-4 Green chilies, chopped (depending how hot you want it)
- 3 Carrots, chopped
- 2-3 small yellow potatoes, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tbsp coriander
- 1 tbsp cumin
- 1/2 tbsp turmeric
- 1/2 tbsp garam masala
- 1/2 tbsp red chili powder
- 1/4 cup canola oil
- 1 cup red and yellow lentils
- 1 tbsp lemon juice
- cilantro for garnish
Step 1. Chop up the onions, garlic, and green chilies. Fry for about 1 minute. Then add all the spices. Fry for another minute.
Step 2. Add the chicken broth and the pre-soaked lentils. Cook for about 25 minutes.
Step 3. Chop up the carrots and potatoes and add them to the stew. Cook until tender, about another 25 minutes.
Step 4. Add lemon juice and chopped cilantro for garnish.
And voila! You're done!