Archive for February, 2006

Mulligatawny Soup (Mullagatani)

Today, we featured an Indian soup which has developed western characteristics. Mullagatawny soup involves classical Indian cooking methods like caramelized onions, curry powder, red pepper, and cilantro. It also features western methods in the form of pureed vegetables and heavy cream.

We prepared the soup with a curry powder that we mixed from several whole spices, turmeric powder, and cayenne pepper powder. The soup was served with ciabatta rolls.

Here are the recipes.

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Yellow Split Pea Purée (Masala Dal)

Today, we prepared Masala Dal, a protein-rich legume dish that is a classic in Indian cuisine. We boiled yellow split peas in water, puréed, and then seasoned it with salt. While the peas were cooking, we prepared oil seasoned with mustard seeds, browned onions, and a bit of cayenne pepper. Here is the Masala Dal recipe.

We served the dish with pita bread toasted with ghee. As an accompaniment, we prepared a Tomato and Yoghurt Salad with chopped tomatoes mixed with yoghurt, sour cream, green pepper, and a mustard seed-flavored oil. Here is the Tomato and Yogurt Salad recipe.

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