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Old 02-08-2012, 06:08 PM   #1
Join Date: Oct 2011
Location: Washington, DC
Posts: 83
Mulligatawny soup

It is supposed to be a very spicy soup. There are at least 4 different recipes I found on the net. Has anyone tried it and have you found a good recipe?


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Old 02-08-2012, 07:31 PM   #2
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Location: New England
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1/2 c split yellow pigeon peas
2 T canola oil
1 t mustard seeds
1 onion, finely chopped
1 green pepper, chopped
1 carrot, peeled and finely chopped
4 cloves garlic, finely chopped
1.5 lb chicken thighs, cubed
1/4 c fresh cilantro, finely chopped
1 T madras curry powder
1.5 t coarse salt
1 c unsweetened coconut milk
1 c peas
1 tomato, cubed
1/2 t black peppercorns, coarsely cracked

Place pigeon peas in a saucepan and rinse with water. The water will be cloudy. Drain and rinse as many times as need be until the water comes clear. Drain. Add 2 c water and bring to a boil, then simmer for 20 min.

In a large saucepan, heat the oil and add the mustard seeds. COVER THE PAN. The mustard seeds turn into little pieces of hot-oil-covered shrapnel when they're popping. When they're done being evil little bastards (shouldn't take longer than a minute), add the onion, pepper, carrots and garlic. Cook for 10-15 min, then add the chicken and sear. Add cilantro and curry powder. Cook for 1 minute, then add 3 C water and deglaze the pan. Add salt and allow to boil for 10-15 min.

Drain the pigeon peas and blenderize. Add the puree to the pot o' stuff. Add peas, coconut milk and tomato; cook for 5-10 min, then stir in pepper.


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Old 02-08-2012, 08:42 PM   #3
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Location: Edmonton, Alberta
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This one is good, we tried it and liked it.

Mulligatawny Soup Recipe at Epicurious.com
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