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Cookingbook.co - Hello my friend Cooking Book, At this time i will be sharing food about How to make Mulligatawny [videos] , we have provided a complete how to cook with the spices. Hopefully the contents of this Cooking Book post that we write you can understand. Okay, here's how to cook it.Title : How to make Mulligatawny [videos]
Link : How to make Mulligatawny [videos]
Mulligatawny
Serve this classic Indian dish over a plate of basmati rice. Make enough so you can enjoy it again the following day — leftovers of this dish are doubly flavorful.
Serves 4-6
Ingredients
1 large sweet onion, such as Vidalia, chopped
4 cloves garlic, chopped
2 tablespoons minced fresh gingerroot
1 hot pepper, serrano or poblano, cored, seeded, and chopped
¹⁄2 cup unsalted butter
1¹⁄2 tablespoons Madras curry powder, or more to taste
¹⁄4 cup rice flour
10 cups chicken broth
2 cups red lentils
1 (13-ounce) can unsweetened coconut milk
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
6 sprigs fresh coriander leaves for garnish
Lemon slices for garnish
1. Sauté the onions, garlic, ginger, and pepper in the butter over medium heat until soft.
2. Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or
until the lentils are very tender.
3. Cool and then puree in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with coriander sprigs and slices of fresh lemon.
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