*  Exported from  MasterCook  *
 
                        MULLIGATAWNY SOUP (SATTERLY)
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried chick peas
    1       md           Onion, chopped
    2       tb           Ghee
    1                    Red chili, whole
    1       pn           Cayenne pepper
    1       t            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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