Mulligatawny Curry

Chef – Megha Kohli

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 pan with the vegetable oil, sweat the onion, ginger, garlic, green chilies. Add all the spices, whole & powdered, and cook for 3-4 minutes. Then add the soaked lentils, potato, apples, 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.