Monday, March 28, 2016

Mulligatawny Soup

This is my favourite lentil  soup! This makes a big pot of soup that lasts a whole weekend.  Hope you enjoy this as much as I do.


Ghee or Coconut oil - 2 tbsp
2 small red onions
8 cloves of garlic
4 tsp Ginger chopped
4 green chili peppers
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp ground coriander seeds
1 1/2 tsp ground cumin seeds
1 tsp turmeric powder
2 sprigs curry leaves (don't add the stem)
2 carrots
2 apples
2 potatoes medium sized
2 cups masoor dal (orange coloured lentils)
16 cups broth or hot water (I add hot water to save time. You can add cold tap water)
1 cup coconut milk
3 tbsp chopped fresh cilantro

Heat Ghee or oil in a large pot.  Add onions, garlic, ginger, chili peppers, curry leaves and all of the spices. Cook until the onions turn little soft.  Be careful not to burn it. Now add carrots, apples, potatoes and lentils. Mix and add hot water.  Add salt as required.  Cook until veggies are just tender and the lentils are mashed up. This should take about 20 minutes. Blend the soup in batches.  Pour the soup back into the pot and add coconut milk, chopped cilantro and heat the soup. Now the soup is ready to serve

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