Saturday, June 19, 2010

Is that Mulligatawny Soup?

click image to enlarge

Mulligatawny is an Anglo-Indian soup. The name translated from Tamil, Millagu Thanni, means pepper water. There are numerous variations. I made this version using the pressure cooker, but you can make it in a regular pot. It is fairly spicy.

Kari's Mulligatawny Soup
serves 5-6

1/2 Tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
2 Tbsp urad dal (black gram skinned-split), rinsed and dried
1 tsp minced fresh gingerroot
4 cloves garlic, minced
1 large onion, chopped (1 1/2 cups)
3 large carrots, diced (1 1/2 cups)
2 stalks celery, diced (1 cup)
1 medium sweet potato, diced (approx 2 cups)
2 Tbsp Madras Curry Powder
1 Tbsp Sambal Oelek (more or less to taste)
4 cups water
2 vegetable bouillon cubes
1/2 cup mango chutney
1/2 small cauliflower, chopped (approx 2 cups)
1 16-ounce can Chickpeas, rinsed and drained
1/2 cup frozen peas
Cooked Basmati Rice

In pressure cooker, heat oil over medium. Add mustard and cumin seeds, cover the pan to prevent splatter, and cook just until seeds stop popping. Add urad dal; cook, stirring constantly, until golden. Add ginger and garlic; cook and stir 1 minute. Add onion, carrot, celery, and sweet potato. Add Sambal Oelek and curry powder. Cook and stir a couple minutes. Add 4 cups water and vegetable bouillon. Stir well. Secure lid on pressure cooker, bring to pressure and cook 4 minutes. Turn off heat and let rest 1 minute, then use rapid release method to release pressure. Remove 1 cup of veggies with some broth to a separate container and mash, or puree in blender, then return it to the pot. Add chutney, cauliflower, and chickpeas. Simmer 15 minutes, or until cauliflower is tender. Add peas and cook a minute to heat through. Adjust seasonings, adding salt if necessary. Serve soup with rice, as desired.

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