Frank's Recipes! Vegetarian Mulligatawny Soup

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Vegetarian Mulligatawny Soup

Yield: 5 Servings

1 c chick peas (chana dal)
1 md Onion, chopped
1 tb Ghee
1 ea Red chili, whole
1 pn Cayenne pepper
1 teaspoon Turmeric
1 tb Coriander
4 c Stock
1 ea Salt to taste
1 md Carrot, chopped
1 large Potato, cubed
1 ea Green bell pepper, chopped
1 ea Tomato, chopped
1/4 c Grated coconut
1 c skim milk
1/2 teaspoon coconut extract
2 tb Lemon juice
2 teaspoon Cilantro/parsley

Soak, rinse and 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 and coriander. Saute for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.