| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Soups/stews, Vegetarian |
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried chick peas |
| 1 |
|
Onion, chopped |
| 2 |
T |
Ghee |
| 1 |
|
Red chili, whole |
| 1 |
pn |
Cayenne pepper |
| 1 |
t |
Turmeric |
| 1 |
T |
Coriander |
| 4 |
c |
Stock |
| 1 |
|
Salt to taste |
| 1 |
|
Caroot, chopped |
| 1 |
|
Potato, cubed |
| 1 |
|
Green bell pepper, chopped |
| 1 |
|
Tomato, chopped |
| 1/2 |
c |
Grated coconut |
| 1 |
c |
Coconut milk |
| 2 |
T |
Lemon juice |
| 2 |
t |
Cilantro/parsley |
INSTRUCTIONS
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 5 minutes. 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 Posted to MM-Recipes
Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:38 -0400 From:
BobbieB1@aol.com
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