Mulligatawny soup
Invented because the English rulers demanded soup with their meals, this is
really a very nice, creamy chicken soup.
Ingredients
- 1 tbsp ghee
- 4 pods bruised green cardamom
- 1 large onion, chopped
- 4 cloves garlic, crushed or grated
- 2 cm ginger, grated
- 2 green chillies, chopped
- 1/4 tsp ground cinnnamon
- 1/4 tsp ground cloves
- 2 tsp coriander, ground
- 1 1/2 tsp cumin, ground
- 1 tsp turmeric, ground
- 1 stalk curry leaves, remove stem and chop
- 1 carrot, chopped
- 1 apple, peeled, cored and chopped
- 1 large potato, peeled and diced
- 1 cup masoor dal (red lentils), washed and drained
- 8 cups (fresh) chicken broth
- 1 tbsp tamarind
- 1 tbsp lemon juice
- 2 cups coconut mils
- 2 tbsp chopped cilantro
- salt to taste
Preparation
- heat ghee in a large pan on medium heat, add cardamom, onions and fry until golden
- lower heat, add garlic, ginger, curry leaves, chillies and the ground spices,
fry for a minute or two (do not burn the onions)
- add carrot, apple, potato, dhal and stock and cook on a low flame until the
vegetables are tender
- remove cardamom and curry leaves, the blend the soup (in batches in a
blender, or using an immersion blender) until pureed, return to pan
- add tamarind, lemon juice, coconut milk and cilantro, re-heat but don't
cook, serve when heated