Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried chick peas
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

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.

There are many variations on Mulligatawny Soup. This is mine that
omits the traditional chicken stock but adds the occasionally used
chick peas.

Posted by Mark Satterly in Intercook

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