Vegetarian Mulligatawny Soup Recipe
Ingredients
| Onion | 1 Medium | |
| Ghee | 2 Tablespoon | |
| Red chili | 1 | |
| Cayenne pepper | 1 Pinch | |
| Turmeric | 1 Teaspoon | |
| Coriander | 1 Tablespoon | |
| Stock | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Carrot | 1 Medium | |
| Potato | 1 Large | |
| Green bell pepper | 1 | |
| Tomato | 1 | |
| Coconut | 1/2 Cup (16 tbs), grated | |
| Coconut milk | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 2 teaspoons Cilantro/parsley | ||
Directions
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.
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