A recipe for Mulligatawny Soup (Satterly). Follow the simple recipe instructions for Mulligatawny Soup (Satterly) shared by other home cooking experts.
Ingredients
1/2 c. Dried chick peas1 med. Onion, chopped
2 Tbs. Ghee
1 Red chili, whole
1 pinch Cayenne pepper
1 Tsp. Turmeric
1 Tbs. Coriander
4 c. Stock
1 Salt to taste
1 med. Carrot, chopped
1 lg. Potato, cubed
1 Green bell pepper, chopped
1 Tomato, chopped
1/2 c. Grated coconut
1 c. Coconut milk
2 Tbs. Lemon juice
2 Tsp. Cilantro/parsley
Directions
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 flavor. Re-heat gently and serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook
