Mulligatawny Soup

  • 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
  • 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.
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.

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