Reviews Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Back to Mulligatawny All Reviews for Mulligatawny - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mulligatawny Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 garlic cloves, minced 1 tablespoon finely grated fresh ginger 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper, or to taste 1 dried bay leaf 1 tablespoon vegetable oil 3 tablespoons ghee or unsalted butter 1 large onion, finely chopped (about 1 cup) 1 can (13 1/2 ounces) light coconut milk 1 quart homemade or low-sodium store-bought chicken stock 6 tablespoons masoor dal or split yellow peas 2 sprigs fresh cilantro 3 tablespoons basmati rice 1/2 teaspoon tamarind concentrate Garam masala, for sprinkling (optional)
Gallery Mulligatawny
Recipe Summary Servings: 8
Gallery
Mulligatawny
Mulligatawny
Mulligatawny
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 garlic cloves, minced 1 tablespoon finely grated fresh ginger 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper, or to taste 1 dried bay leaf 1 tablespoon vegetable oil 3 tablespoons ghee or unsalted butter 1 large onion, finely chopped (about 1 cup) 1 can (13 1/2 ounces) light coconut milk 1 quart homemade or low-sodium store-bought chicken stock 6 tablespoons masoor dal or split yellow peas 2 sprigs fresh cilantro 3 tablespoons basmati rice 1/2 teaspoon tamarind concentrate Garam masala, for sprinkling (optional)
Directions
Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Mulligatawny
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mulligatawny
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
