PONDICHERI Autumn Dal Soup PRESENTED BY MAKES 4 LARGE SERVINGS / 40 MIN PREP AND ASSEMBLY Texas Food & Wine Alliance Ingredients Prep 1⁄2 cup Toor Dal Lentils • If you are cooking along with the video, let lentils simmer in 3-4 cups of water for 15-20 minutes in a pot until lentils are tender enough to be whisked into a smooth purée (or “whisk- 1/2 teaspoon Turmeric tender”) before the show. 2 teaspoon Salt • Please note that in the cooking video the chef adds this water later in the episode. Do not add 1 tablespoon Ginger, unpeeled & grated water twice. • Chop the cloves (you can also use a mortar and pestle or a rolling pin). Set aside. 3 - 4 Cloves, chopped • Chop the peeled butternut squash into big chunks. Set aside. 1 small Butternut Squash, peeled & chopped • Chop the kale into small pieces that can fit onto a spoon. The kale will be added last to the 4 tablespoon Ghee soup along with the lemon juice and pomegranate seeds. 8-10 Green Cardamom Pods 15-20 Curry Leaves (from 1-2 stems) Instructions 1 teaspoon Cumin Seeds 1. Let lentils simmer in 3-4 cups of water for 15-20 minutes in a pot until lentils are tender enough to be whisked into a smooth purée (or “whisk-tender”). The consistency should be 1 teaspoon Chili Powder soupy and not thick. 2 cups Greens 2. Add chopped cloves, turmeric, salt, and unpeeled ginger. (Spinach, Watercress, Kale, etc.) 3. Stir ingredients together until the lentils are completely smooth. Juice from Half Lemon (about 1 tablespoon) 4. Continue simmering soup into a slow boil. 1⁄2 cup Pomegranate Seeds 5. Once the soup has come to a full boil, add the butternut squash and continue cooking for 10 minutes, covered on low heat, until the squash is soft but holds its shape. Equipment Needed 6. When ready to serve the soup, heat the ghee in a small frying pan. When just shy of smoking, add the cumin seeds, cardamom pods, and curry leaves. The spices should pop and Chef’s Knife sizzle when the ghee has heated properly. Whisk 7. Cook spices for 2 - 3 seconds, then turn the heat off. Add the chili powder to the ghee. Ladle or Large Spoon 8. Transfer mixture to the dal soup and simmer for 4-5 minutes. Just before serving, add the Cutting Board chopped greens to the soup, then stir and turn the heat off. Let the soup sit for a couple of minutes before serving. Medium Nonstick Pan 9. Ladle soup into a bowl and add a squeeze of lemon juice. Garnish with pomegranate seeds. Large Soup Pot Measuring Cup Notes & Variations • The spice pop, an important step in the recipe, needs careful vigilance. If the ghee is not hot enough, the spices will not pop (release flavor. If the ghee is too hot, the spices may burn. • Almost any lentils will work in this recipe. The yellow moong lentil or orange masoor lentil will also taste delicious but will cook faster. • To make the soup with chicken, add 2 whole skinless chicken legs at the beginning of cooking. Before adding the vegetables, remove the chicken legs, remove the meat from the bone, and add the meat back to the soup. • The recipe can be enjoyed with bread, rice, or quinoa pilaf as a main course. PONDICHERI Golden Mule Cocktail PRESENTED BY MAKES 1 SERVING / 7 MIN PREP AND ASSEMBLY Texas Food & Wine Alliance Ingredients Instructions 1 ½ ounce Tito’s Handmade Vodka 1. Cut a lime wedge, slit it in the middle, and run it around the lip of the glass. 1 ounce Ginger Syrup 2. Dip the rim of the glass into the turmeric sugar at a 45-degree angle and run it through the mixture until the rim is thickly coated. ½ ounce Fresh Lime Juice 3. Measure Tito’s Handmade Vodka, ginger syrup, lime juice, and turmeric powder into a Topo Chico (or other Sparkling Water) cocktail shaker. (To make two cocktails simultaneously, double the above amounts) ½ teaspoon Turmeric Powder 4. Add ice to the cocktail shaker. Turmeric Sugar (for Rim) 5. Shake for 15 seconds, until shaker tin frosts. Lime (whole) 6. Unseal the cocktail shaker and pour all ingredients — including ice — into the glass. 7. Top with Topo Chico. Equipment Needed 8. Garnish with a lime wheel. Jigger Cocktail Shaker Notes & Variations Cocktail Glass Rimmer or Small Dish • For a classic mule, leave out turmeric sugar. Double Rocks glass • For a virgin mule, leave out the vodka and add more Topo Chico. • Freshly squeezed citrus is always preferred. • Don’t like Turmeric? Try moringa or hibiscus powder as substitutes. • Golden Mule may be served up.