Mulligatawny is an Indian dish, I cooked it a few nights ago for the Asian leg of our Spring Break Round the World Culinary trip. Â However, the dish seems to be pretty anglicized, according to some history here. Â But in any case, it was a good Indian approximation. Â The prep was fun, and the dish was probably the healthiest of the whole week. Â If you don’t count any potential lead in the Indian spices, of course. Â I used a brown lentil base and chicken in this version.
So here’s the untouched ingredients, and then the prep:
“Blooming spices” in butter here. Â I really like the name of that term. Â The concept behind the technique is that many spices’ flavors are present, chemically, in a hydrophobic form, and they’re best extracted by solubilizing them in a heated oil that will pull out the flavor. Â So here, I’m blooming turmeric, coriander, cumin, and garam masala. Â I think I might have used too little oil or too much heat, because although I certainly got fragrance I got a tinge of that burnt metallic flavor in the air. Â Fortunately none of that translated into the final flavor.
The next steps involved frying onion and coconut, and then later garlic, ginger, tomato paste and such, in the spices. Â This also smelled extremely delicious. Â But again, a lot of that dry burning smell, because everything that was cooking here was really only resting on three tablespoons of butter, not even a full stick.
Then I added the chicken stock, more veggies, and stewed the chicken as well.
And now I feel silly because I forgot to take pictures of the finished product. Â But after simmering the chicken, I simply pureed the soup and then cooked lentils in the thickened puree, then added the chicken back in at the end.
All in all, delicious! Â I’m definitely considering doing the vegetable puree technique more often, it’ll be a good way to get rid of all the excess vegetables that end up crowding our fridge. Â And I love this sort of thick soup, especially after throwing in some hot sauce.