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