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| Home -> [Soups & Stews, Vegetarian] -> [Mulligatawny soup (satterly) Recipe] |
Mulligatawny soup (satterly)
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Dried chick peas | | 1
| med | Onion, chopped | | 2
| tbsp | Ghee | | 1
| | Red chili, whole | | 1
| pinch | Cayenne pepper | | 1
| tsp | Turmeric | | 1
| tbsp | Coriander | | 4
| cup | Stock | | 1
| | Salt to taste | | 1
| med | Caroot, chopped | | 1
| large | Potato, cubed | | 1
| | Green bell pepper, chopped | | 1
| | Tomato, chopped | | 1/2
| cup | Grated coconut | | 1
| cup | Coconut milk | | 2
| tbsp | Lemon juice | | 2
| tsp | Cilantro/parsley |
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Procedures:
| 1 | Soak, rinse & cook chick peas. | | 2 | Cook for 45-60 minutes till soft, depending on age of the peas. | | 3 | In a soup pot, saute the onions in the ghee for 5 minutes. | | 4 | Add chili, cayenne, turmeric & coriander. | | 5 | Saute for 2 to 3 minutes, stirring. | | 6 | Add the stock & the vegetables. | | 7 | Simmer for 10 to 15 minutes. | | 8 | Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. | | 9 | Remove from heat & let cool for a few minutes. | | 10 | Blend well. | | 11 | Return to pot & add lemon juice & cilantro. | | 12 | The longer this soup sits, the better its flavour. | | 13 | Re-heat gently & serve. | | 14 | There are many variations on mulligatawny soup. | | 15 | This is mine that omits the traditional chicken stock but adds the occasionally used chick peas |
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