Mulligatawny Soup

Ingredients:

• 1/4 cup yellow lentils (toor dal)
• 1 tbsp. cauliflower chopped
• 1 small potato peeled chopped
• 1 small carrot coarsely grated
• 1 small onion finely chopped
• 1" piece white radish coarsely grated
• 1 quarter green cooking apple chopped
• 1 tbsp. celery finely chopped
• 1/2 tsp. curry powder
• salt to taste
• 1 tsp. butter or oil
• 1/4 cup thick coconut milk (refer note)
• salt to taste
• pepper to taste

Method:

• Wash dal, add potato, cauliflower and 4 cups water. Pressure cook till very soft.
• Blend in mixie.
• Heat butter in a heavy pan. Add chopped veggies and apple, stir fry for 4-5 minutes.
• Add blended stock. Stir and bring to boil. Simmer for 5-7 minutes.
• Add curry powder, salt and pepper to taste. Stir in coconut milk, serve in individual bowls.

Note:
How to make coconut milk :
Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk. For above recipe milk of 1 tbsp. grated coconut will suffice.