Yield: 5 Servings
|½ cup||Dried chick peas|
|1 medium||Onion, chopped|
|1 \N||Red chili, whole|
|1 pinch||Cayenne pepper|
|1 \N||Salt to taste|
|1 medium||Caroot, chopped|
|1 large||Potato, cubed|
|1 \N||Green bell pepper, chopped|
|1 \N||Tomato, chopped|
|½ cup||Grated coconut|
|1 cup||Coconut milk|
|2 tablespoons||Lemon juice|
Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.
In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring.
Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.
There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas.
Posted by Mark Satterly in Intercook