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Print this Recipe    Mulligatawny 03

Veg Mulligatawny Soup

1/2 cup dried chick peas
1 onion, chopped
2 tablespoons ghee
red chili, whole
1 pinch cayenne pepper
1 teaspoon turmeric
1 tablespoon coriander
4 cups stock
1 salt to taste
1 caroot, chopped
1 potato, cubed
1 green bell pepper, chopped
1 tomato, chopped
1/2 cup grated coconut
1 cup coconut milk
2 tablespoons lemon juice
2 teaspoons cilantro or 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.

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