Mulligatawny Soup
By: Anonymous
Published: Tuesday, December 1, 2009 - 2:04am

Ingredients




1/2 cup toovar dal
(or dried yellow split peas)
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.