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Mulligatawny Soup
Created by all foods natural team,
Description
A vegetarian version of this well known Anglo-Indian soup, as the ones we have tried before always had meat. Traditionally served with separate bowls of white rice.
Ingredients
At a glance
Serves
4
- 1 cup dried red lentils
- 1 clove garlic, crushed
- 1 bay leaf
- 1 Tbs peeled, chopped fresh ginger
- 1 dried red chili
- 1/2 tsp freshly ground peppercorns
- 3 large onions, sliced
- 2 tsp cumin seeds, roasted and ground
- 1 tsp ground turmeric
- 2/3 cup coconut milk
- 4 Tbs ghee, butter or olive oil
- 4 thin slices of lemon
Methods/steps
- Place lentils, garlic, bay leaf, ginger, chili, cumin, turmeric, pepper, and half the onions into the pressure cooker. Cover with water, 6 to 7 cups approximately.
- Close the cooker. Bring to the steam point and cook for 15 minutes. Wait to open. Once it is safe, open, add the coconut milk, and salt to taste. Simmer for a further 10 minutes -or pressure cook for 2 minutes.
- While the lentils are cooking, heat the ghee in a pan. Fry the onions until deep brown.
- Serve the soup garnished with the onion and lemon slices, accompanied by bowls of white rice.
Nutrition Facts
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