Mulligatawny Soup

Ingredients

1/2 cup toovar dal
2 tablespoons light vegetable oil
2 onions peeled, chopped
2 garlic cloves peeled, minced
1 piece fresh ginger - (abt 1/2") peeled, grated
1/4 teaspoon ground turmeric
1 carrot peeled, chopped
5 cups water
2 ripe tomatoes cored, chopped
1 teaspoon curry powder - (to 2)
1/4 teaspoon freshly-ground black pepper
1/2 cup thick coconut milk
cup (or ½ half-and-half)
Salt to taste
2 tablespoons finely-chopped fresh cilantro

Preparation

1
In a fine sieve, pick over the dal and rinse thoroughly.
2
In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas are soft. Cool.
3
In a food processor fitted with a steel blade, or a blender, puree the split pea mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk, salt, and cilantro. Gently simmer for 5 minutes. Serve hot.
4
This recipe yields 4 servings.
5
Comments: Coconut milk lends a sweet, creamy taste to this soup. Any commercial band of curry powder can be used in this soup to yet authentic results.

Tools

 



Yield:

4.0 servings

Added:

Tuesday, December 1, 2009 - 2:04am

Creator:

Anonymous

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