Mulligatawny soup (satterly)

Yield: 5 Servings

Measure Ingredient
½ cup Dried chick peas
1 medium Onion, chopped
2 tablespoons Ghee
1 \N Red chili, whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
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
2 teaspoons Cilantro/parsley
\N 5 minutes.

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

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