Mulligatawny
Soup
1 tablespoon
ghee (clarified butter), or vegetable oil
1 onion,
chopped
4 cloves
garlic, minced
2 teaspoons
grated fresh ginger
2 green
chile peppers, chopped
1/4 teaspoon
ground cinnamon
1/4 teaspoon
ground cloves
2 teaspoons
ground coriander seed
1 1/2
teaspoons ground cumin
1 teaspoon
ground turmeric
4 pods
cardamom, bruised
1 tablespoon
chopped fresh curry
1 carrot,
chopped
1 apple -
peeled, cored, and chopped
1 large
potato, peeled and diced
1 cup Masoor
dhal (red lentils), rinsed, drained
8 cups
chicken broth
1 tablespoon
tamarind concentrate
1 tablespoon
lemon juice
2 cups
coconut milk
2
tablespoons chopped fresh cilantro
Heat ghee or
vegetable oil in large pan (use low heat); cook onion, garlic,
ginger, chilies, spices and curry leaves, stirring, until onion is
browned lightly and mixture is fragrant. Do not over brown the onion
or else it will give the soup a burnt taste.
Add carrot,
apple, potato, dhal, and chicken stock to pan; simmer, covered, for
about 15 minutes or until vegetables are just tender. Discard
cardamom pods and curry leaves.
Blend or
process soup mixture, in batches, until pureed; return to pan. Add
tamarind, lemon juice, coconut milk and fresh coriander leaves; stir
until heated through.
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