| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
East Indian |
Soups/stews, East indian, Vegetarian |
1 |
Servings |
INGREDIENTS
|
|
-VEGETARIAN MULLIGATAWNY SOUP ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving Size: 5 |
| 1 |
md |
Onion — chopped |
| 2 |
tb |
Ghee |
| 1 |
|
Red chili — whole |
| 1 |
pn |
Cayenne pepper |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Coriander |
| 4 |
c |
Stock |
| 1 |
|
Salt to taste |
| 1 |
md |
Caroot — chopped |
| 1 |
lg |
Potato — cubed |
| 1 |
|
Green bell pepper — chopped |
| 1 |
|
Tomato — chopped |
| 1/2 |
c |
Grated coconut |
| 1 |
c |
Coconut milk |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Cilantro/parsley Preparation Time :0:00 |
INSTRUCTIONS
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft,
: depending on age of the peas. 2. 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. 3. 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.
: Nanette Blanchard (nanetteb@csn.org)
Converted by MMCONV vers. 1.20
From: Jj Judkins Date: 24 Sep 96
Posted to MM-Recipes Digest V3 #290
Date: Tue, 22 Oct 1996 18:54:38 -0400
From: BobbieB1@aol.com
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