Indian Vegetarian Cooking

From An American Kitchen

Mulligatawny Soup (Mullagatanni Soup):

This delicious soup is one of my favorites because the coconut milk lends a sweet, creamy taste. Any commercial brand of curry powder can be used in this soup to get authentic results.

PREPARATION TIME: 10 minutes    COOKING TIME: 45 minutes     SERVES: 4

1/2 cup toovar dal or dried yellow split peas

2 ripe tomatoes, cored and chopped

2 Tbsp. light vegetable oil

1-2 tsp. curry powder

2 onions, peeled and chopped

1/4 tsp. freshly ground black pepper

2 cloves garlic, peeled and minced

1/2 cup thick cocunut milk or 1/2 cup half-and-half

1/2 inch fresh ginger, peeled and grated

salt to taste

1/4 tsp. ground turmeric

2 Tbsp. finely chopped fresh cilantro

1 carrot, peeled and chopped

5 cups water

1. In a fine sieve, pick over the dal and rinse thoroughly.

2. In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas are soft. Cool.

3. In a food processor fitted with a steel blade, or a blender, puree the split pea mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk, salt, and cilantro. Gently simmer for 5 minutes. Serve hot.

Per Serving

205 calories; 7g protein; 19g carbohydrates; 11g fat, 240mg sodium; 15mg cholesterol; 7g fiber

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