Review/Rate this Recipe Save to MyRecipes Rating:

Title: Mulligatawny Soup
Yield: 1 Serving

Ingredients

    1/4 c  yellow lentils; (toor dal)
      1 tb cauliflower chopped
      1 sm potato peeled chopped
      1 sm carrot coarsely grated
      1 sm onion finely chopped
      1    1 inch piece white radish
           -coarsely grated
      1    quarter green cooking apple
           -chopped
      1 tb celery finely chopped
    1/2 ts curry powder
           salt to taste
      1 ts butter or oil
    1/4 c  thick coconut milk; (refer
           -note)
           salt to taste
           pepper to taste

Instructions

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.

Note:

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 tablespoon grated coconut will suffice.

Making time: 30 minutes

Makes: 4-5 servings

Shelflife: Best fresh

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Reviews