Recipe for Mulligatawny Soup


1/2 cup dried chick peas
1 medium onion; chopped
2 tablespoon ghee
1 red chili; whole
1 pinch cayenne pepper
1 teaspoon turmeric
1 tablespoon coriander
4 cup stock
1 salt to taste
1 medium caroot; chopped (think that's car
1 large potato; cubed
1 green bell pepper; chopped
1 tomato; chopped
1/2 cup grated coconut
1 cup coconut milk
2 tablespoon lemon juice
2 teaspoon cilantro/parsley


Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

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