Vegetarian Mulligatawny
Ingredients| 1 medium onion -- chopped 2 tbsp ghee 1 each red chili -- whole 1 pinch cayenne pepper 1 tsp turmeric 1 tbsp coriander 4 cup stock 1 each salt to taste 1 medium caroot -- chopped 1 large potato -- cubed 1 each green bell pepper -- chopped 1 each tomato -- chopped 1/2 cup grated coconut 1 cup coconut milk 2 tbsp lemon juice 2 tsp cilantro/parsley preparation time :, 0:00 |
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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 ([email protected])
Converted by MMCONV vers. 1.20
From: Jj Judkins Date: 24 Sep 96
Servings:
1
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