Mulligatawny from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 21) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on November 21, 2012

    This soup tastes wonderful and I think by tomorrow it will be better having had time for the flavours to mingle. It is quite thick. Next time I make it my husband would prefer the soup not to be pureed so the texture isn't quite so smooth. That's his personal preference. I may also cut back on the amount of lentils. It calls for 1 3/4 cup in 9 cups of stock. I think I'll try it with just one cup. We had to add more chili as we like our food hot and spicy.

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