Mulligatawny Soup - 13

Recipe Ingredients

2 tablespoons	30ml	Oil
1 teaspoon	5ml	Crushed ginger
1 teaspoon	5ml	Crushed garlic
1 teaspoon	5ml	Onion - sliced (large)
2 tablespoons	30ml	Bengal gram flour - (besan)
1		Green apple - peeled and diced
1		Heaped tablespoon curry powder
1/4 teaspoon	1.3ml	Turmeric powder
2		Medium-sized tomatoes
1		Bay leaf
1 teaspoon	5ml	Coarsely ground black pepper
3 cups	711ml	Chicken stock
1 tablespoon	15ml	Boiled rice - (optional), up to 2
3 1/2 oz	99g	Cooked chicken - shredded
		Lemon wedges

Recipe Instructions

Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until the onion is transparent. Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock. Bring to the boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender or pass through a sieve. Add the rice (if using) and chicken, stir well and serve with lemon wedges.

Converted by MC_Buster.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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