Madhur Jaffreys Vegan Mulligatawny Recipes

MADHUR JAFFREY'S VEGAN MULLIGATAWNY

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

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.

MADHUR JAFFREY'S MULLIGATAWNY SOUP

Steps:

• Makes approximately 8 to 10 1-cup servings
• Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
• While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
• Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
• Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
• After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
• Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree'd soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.

SLOW-COOKER MULLIGATAWNY SOUP

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.