"The following recipe for Indian (or Pakistani) Mulligatawny Soup was included in a menu of the Chandni (moonlight) Lounge, the rooftop restaurant of the Inter-Continental Hotel in Karachi, Pakistan," Charles Totebusch writes. "There appeared to be no copyright restrictions on the recipe. Guests were invited to take the menu and try the recipes at home. It's possibly the best Mulligatawny I've ever had."
3/4 cup dry chickpeas or garbanzo beans
1/2 cup olive oil
1 cup chopped onion
1 clove garlic, minced
1 teaspoon minced ginger root
1/4 cup curry powder
1 to 2 pounds chicken parts
2 quarts chicken broth
1 cup cooked rice
Lemon or lime quarters
Grind chickpeas in blender until flourlike. Heat olive oil in 4-quart saucepan. Saute onion 5 minutes. Add garlic, then mix in ginger and curry powder. Cook 2 minutes, stirring frequently.
Blend in chickpea flour, then add chicken and chicken broth. Bring to boil, stirring very frequently. Cover loosely and cook over low heat 45 minutes. Remove and drain chicken. Remove bones and skin, then dice meat.
Puree soup in blender until smooth. Return to saucepan and taste to adjust for seasonings. Mix in chicken and rice. Reheat and serve with lemon quarters on side. Makes 6 to 8 servings.
Note: Soup will be on thick side. Add additional chicken broth, if thinner consistency is desired.
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