Madhur Jaffreys Vegan Mulligatawny Food

MADHUR JAFFREY'S VEGAN MULLIGATAWNY

Madhur Jaffrey's Vegan Mulligatawny image

Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!

Provided by Keee8698

Categories Lentil

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel
1/4 teaspoon cayenne pepper
1 (15 ounce) can chickpeas, drained and rinsed
6 small yukon gold potatoes, diced
1 cup split red lentils, rinsed
6 cups vegetable stock
1 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can coconut milk
1 tablespoon chopped cilantro, to garnish

Steps:

Dry roast whole peppercorns in soup pot over medium heat until fragrant.
Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
Serve with cilantro garnish.

VEGETABLE MULLIGATAWNY SOUP

Vegetable Mulligatawny Soup image

The Tamil words milagu tannir mean "pepper-water," so it is not surprising this vegetable soup has a peppery bite. You can add 4 tablespoons of red lentils, if you so desire. The soup is fairly thick but may be thinned out with as much stock as you wish. In its thick version, it makes a very good sauce for hard-boiled eggs. Serve as a first course or a light meal with crusty bread, fried croutons or plain rice. Offer lime wedges on the side.

Provided by Food Network

Categories main-dish

Yield Serves 4 to 6

Number Of Ingredients 18

Ingredients

1 teaspoon whole black peppercorns
2 tablespoons whole coriander seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 1/2 tablespoons chickpea flour
4 to 5 cups vegetable stock (bouillon cubes may be used here)
2 small potatoes (8 ounces), peeled and diced
2 medium carrots, peeled and sliced
2 small turnips (8 ounces), peeled and diced
12 fresh curry leaves or 8 fresh basil leaves
2 garlic cloves, peeled and coarsely chopped
1 medium onion, coarsely chopped
1 tablespoon peeled and finely chopped fresh ginger
1 (14-ounce) can coconut milk
1 1/4 teaspoons salt, or to taste
Lime wedges for serving

Steps:

Put the peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. Stir and roast until the spices emit a roasted aroma and some turn a shade darker. Empty into a plate to cool, then grind in a clean coffee grinder or other spice grinder. (It is a good idea to sift the ground spices through a fine sieve, stirring them about with a spoon as they pass slowly through the mesh. This is not absolutely necessary, but it makes for a finer soup.) Add the turmeric and cayenne to the spice mixture.
Put the chickpea flour in a bowl. Slowly add 2 tablespoons of the stock, mixing as you go. Add another 4 cups of stock and mix.
Combine the chickpea flour mixture, spices, all the vegetables, the curry leaves, garlic, onion, and ginger in a large pan and bring to a boil. Cover, turn the heat down to low, and simmer for about 50 minutes, or until all the vegetables are tender. Blend the soup in a blender in several batches, if necessary, and then press through a coarse sieve. Return the soup to the soup pan, add the coconut milk and salt, and bring to a simmer. Simmer gently for 2 to 3 minutes to blend the flavors; thin out with more stock, as needed. Serve hot with lime wedges.

SLOW-COOKER MULLIGATAWNY SOUP

Slow-Cooker Mulligatawny Soup image

This soup is the result of British colonizers' encounters with rasam, a souplike dish from Tamil Nadu, a region in southern India, that's often made with lentils. "Milagu tannir," or pepper water, evolved into mulligatawny when the British made it thick, chunky and meaty. In her book "From Curries to Kabobs," the author Madhur Jaffrey wrote that mulligatawny was "an essential part of my childhood," as she ate it at the homes of Anglo-Indian friends and in hotels on vacation. Mulligatawny now bears no resemblance to rasam and has many variations; it is a dish that was invented and modified for colonizers' palates, and thus it has few rules. Ms. Jaffrey noted that "some curry powder has to be included for a true East-West flavor," as curry powder is more British than Indian. This slow-cooker version is thickened with masoor dal and coconut cream, and enriched with chicken thighs and tart apple.

Provided by Sarah DiGregorio

Time 6h10m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup vegetable oil
8 garlic cloves, smashed and chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
1 large apple, preferably Granny Smith, peeled, cored and chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 cup masoor dal (split red lentils)
2 tablespoons tomato paste
2 tablespoons minced ginger (from about 2 inches of peeled ginger)
2 teaspoons black or brown mustard seeds
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground cayenne, plus more to taste
1/2 teaspoon cumin seeds
1 teaspoon coarse kosher salt, plus more to taste
4 cups chicken broth or stock
1 (5-ounce) can coconut cream (about ⅔ cup)
Juice of 1 lime (about 1½ tablespoons)

Steps:

Combine all the ingredients except the coconut cream and lime juice in a 6- to 8-quart slow cooker. Cover and cook on low for 6 hours.
Stir in the coconut cream and lime juice. Taste and add more salt if necessary. Serve in bowls topped with a dusting of cayenne, if desired.

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