Mulligatawny Soup - 12 Recipe - Cooking Index
Mulligatawny Soup - 12 Recipe - Cooking Index
| 1/4 cup | 59ml | Yellow lentils - (toor dal) |
| 1 tablespoon | 15ml | Cauliflower chopped |
| 1 tablespoon | 15ml | Potato peeled chopped (small) |
| 1 tablespoon | 15ml | Carrot coarsely grated (small) |
| 1 tablespoon | 15ml | Onion finely chopped (small) |
| 1 | White radish coarsely grated | |
| 1 | Quarter green cooking apple chopped | |
| 1 tablespoon | 15ml | Celery finely chopped |
| 1/2 teaspoon | 2.5ml | Curry powder |
| Salt to taste | ||
| 1 teaspoon | 5ml | Butter or oil |
| 1/4 cup | 59ml | Thick coconut milk - (refer note) |
| Salt to taste | ||
| Pepper to taste |
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
Source:
Sundays at Moosewood Restaurant, Simon & Schuster
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