Mulligatawny Curry

10 June 2022

Ingredients

1½ tsp vegetable oil

3 - 4 onions, chopped

10 g ginger, chopped

1 garlic clove, chopped

1 green chili, chopped

Few cardamom seeds

1 cinnamon stick

½ tsp turmeric powder

1 tsp cumin powder

1½ tsp coriander powder

30 - 40 g red bell peppers, diced

1 bay leaf

5 - 6 black peppercorns

100 g red lentils (masoor dal / moong dal), soaked for an hour

½ cup coconut milk

½ lime, juiced

1 tbsp tamarind pulp

1½ l vegetable stock

20 g apple, chopped

40 g carrots , chopped

1 medium potato, chopped

Salt to taste

Pepper to taste

2 - 3 sprigs fresh coriander leaves

 

Directions

Heat the pan with the vegetable oil and sweat the onion, ginger, garlic, and green chilies.

Add all the spices, whole and powdered, and cook for 3 to 4 minutes.

Then, add the soaked lentils, potato, apples, and carrots and sauté for 3 minutes.

Add the vegetable stock and tamarind pulp and simmer until all the vegetables and lentils are cooked.

Season to taste then blend the soup to a smooth puree.

Add the coconut milk, fresh coriander leaves and lime juice to finish the soup. Serve hot.