Mulligatawny soup is a delicious and hearty dish that originated in India. It is a perfect blend of Indian spices, vegetables, and lentils, resulting in a flavorful and comforting soup. Madhur Jaffrey, a renowned Indian chef, has perfected this recipe, making it an easy and accessible option for anyone looking to enjoy this traditional dish at home.
To make Madhur Jaffrey’s Mulligatawny soup, you will need the following ingredients:
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1/2 teaspoon chili powder (adjust according to your spice preference)
– 1 cup red lentils, rinsed
– 4 cups vegetable or chicken broth
– 1 cup diced cooked chicken (optional)
– 1 cup diced vegetables (such as carrots, celery, and bell peppers)
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro for garnish
To prepare the soup, heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent. Stir in the cumin, coriander, turmeric, and chili powder, and cook for another minute to toast the spices.
Add the lentils and broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender. If using, add the chicken and vegetables, and cook for an additional 10 minutes, or until the vegetables are cooked to your liking.
Stir in the coconut milk and season with salt and pepper. Simmer for another 5 minutes to allow the flavors to meld together. Serve the soup hot, garnished with fresh cilantro.
1. Can I make this soup without chicken or any other meat?
Yes, this soup is equally delicious as a vegetarian option without any meat.
2. Can I use other types of lentils instead of red lentils?
You can substitute red lentils with yellow lentils or split peas for a similar texture and taste.
3. How long does this soup keep in the refrigerator?
It can be stored in an airtight container in the refrigerator for up to 3-4 days.
4. Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Allow it to cool completely before freezing.
5. Can I use canned coconut milk instead of fresh?
Yes, canned coconut milk works well in this recipe.
6. Can I add other vegetables to the soup?
Absolutely! You can add any vegetables of your choice, such as peas, potatoes, or spinach.
7. Is this soup spicy?
The level of spiciness can be adjusted to your preference by adding more or less chili powder.
8. Can I use vegetable stock instead of chicken broth?
Yes, vegetable stock can be used as a substitute for chicken broth to keep the soup vegetarian.
9. Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
10. Can I serve this soup with rice or bread?
Yes, this soup pairs well with steamed rice or warm crusty bread.
11. Can I add more spices to enhance the flavor?
Feel free to experiment with additional spices such as garam masala or curry powder to suit your taste preferences.