Mulligatawny Soup

What you need:

2 tablespoon margarine
2 onions, peeled and chopped
3 carrots, peeled and chopped
4 cloves garlic, peeled and minced
1 tablespoon fresh ginger
1 teaspoon ground turmeric
1 cup toovar dal (dried yellow split peas)
2 cans diced tomatoes
4 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
10 cups water
1 can thick coconut milk
salt to taste
4 tablespoon finely chopped fresh cilantro

What you do:

In a fine sieve, pick over the dal and rinse thoroughly. In a small stockpot, heat the margarine. Add the onions, garlic, ginger, turmeric, and carrot, and sauté 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. 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 (over cooked basmati rice if desired).

Preparation Time:

15 minutes

Cooking Time:

Servings:

Recipe Category:

Miscellaneous Soup