Mulligatawny

Name: Mulligatawny
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 9 tbsp. unsalted butter; 1 tsp. Aleppo pepper (optional); 1 ⁄ 2 tsp. cumin seeds; 1 ⁄ 2 tsp. coriander seeds; 1 ⁄ 2 tsp. black mustard seeds; 2 dried chiles de arbol; 1 plum tomato, minced; 3 tbsp. minced ginger; 6 cloves garlic, minced; 1 large yellow onion, minced; 1 ⁄ 2 jalapeño, minced; 1 ⁄ 4 cup flour; 1 tbsp. ground coriander; 2 tsp. ground cumin; 1 1 ⁄ 2 tsp. ground turmeric; 9 chicken stock or vegetable stock; 1 3 ⁄ 4 cups red lentils; 3 tbsp. minced cilantro; 1 cup canned coconut milk; 1 ⁄ 4 fresh lemon, juiced, plus more to taste; Kosher salt and freshly ground black pepper, to taste; Plain yogurt, to garnish

Serves
serves 4-6

PENNY DE LOS SANTOS

The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. —Madhur Jaffrey, author of Curry Nation (Ebury, 2012) Note: To make this dish vegan, substitute coconut oil for the butter and top with silken tofu blended with a bit of lemon juice and salt, instead of yogurt.

Ingredients

9 tbsp. unsalted butter
1 tsp. Aleppo pepper (optional)
¹⁄₂ tsp. cumin seeds
¹⁄₂ tsp. coriander seeds
¹⁄₂ tsp. black mustard seeds
2 dried chiles de arbol
1 plum tomato, minced
3 tbsp. minced ginger
6 cloves garlic, minced
1 large yellow onion, minced
¹⁄₂ jalapeño, minced
¹⁄₄ cup flour
1 tbsp. ground coriander
2 tsp. ground cumin
1 ¹⁄₂ tsp. ground turmeric
9 chicken stock or vegetable stock
1 ³⁄₄ cups red lentils
3 tbsp. minced cilantro
1 cup canned coconut milk
¹⁄₄ fresh lemon, juiced, plus more to taste
Kosher salt and freshly ground black pepper, to taste
Plain yogurt, to garnish

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Instructions

Step 1

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8" skillet over high heat until fragrant; set sauce aside. Heat remaining butter in a 6-qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes. Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes. Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes. Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls. Garnish with sauce and yogurt.

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8" skillet over high heat until fragrant; set sauce aside. Heat remaining butter in a 6-qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes. Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes. Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes. Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls. Garnish with sauce and yogurt.

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