MULLIGATAWNY SOUP
PREPARATION TIME: 5 mins | COOKING TIME: 25 mins | SERVES: 4 | ||
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INGREDIENTS | 2 | Onions, finely sliced |
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2 tsp | Coriander seeds | 6 tbsp | Oil |
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½ tsp | Cumin seeds | 4 cups | Chicken/vegetable stock | |
2 tsp | Poppy seeds | 6 | Curry leaves |
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6 cloves | Garlic | ½ cup | Tuvar Dal, soaked for 1 hour | |
¾” pc | Fresh ginger | 2 | Potatoes, diced |
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3 | Dry red chillies | ½ cup | Thick coconut milk |
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1 | Onion | 1 | Lemon (nimbu), sliced |
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METHOD
Place coriander, cumin and poppy seeds in a bowl. Microwave on HIGH for 2 minutes or GRILL on a pre- heated crusty plate for 1 minute. Grind this mixture to a paste with the garlic, ginger, chillies and one onion. Mix the oil and 2 sliced onions. Microwave on HIGH for 3 minutes. Remove. Add masala paste and microwave for 2 minutes. Drain water from dal. Add stock, salt and curry leaves. Microwave on HIGH for 7 minutes. Remove. Stir well. Add potatoes. Microwave on HIGH for a further 6 minutes. Remove. Stir in coconut milk. Serve hot with slice of lemon and boiled rice.
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