Mulligatawny Soup

It is a hearty, healthy soup from Southern India.  I love the unique combination of lentils with Indian spices, green apple, and radish, all simmered in coconut milk.

This is recipe 17 of 30 :)

Recipe:

Split pigeon peas (toor dal): 6 tablespoons

Green apple - 1

Carrot - 1 

Red radish - 5, small

Onion - 1 small, finely chopped

Garlic - 2 cloves

Ginger - 1/2" piece

Bay leaves - 2

Red chilli powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Coconut milk - 2 cups

Tamarind paste - 2 tablespoon

Ghee/butter - 1 tablespoon

Water - 2-3 cups

Vegetable bullion - 1 cube

• Boil split pigeon peas in a pressure cooker, adding salt and turmeric powder.  Puree boiled split peas in a blender.
• Grate carrot, red radish, finely chop onion, dice green apple.  Mince ginger and garlic.
• Heat ghee/butter.  Add bay leaves.  Add garlic, ginger, onion at intervals of 30 seconds each.  Saute for about 3 minutes.
• Add carrots, radish. saute for a few minutes, Add green apple.
• Dissolve vegetable stock cube in 1 cup boiling water.  Add it to the veggies.  Add red chilli, cumin and garam masala powder. 
• Add coconut milk, pureed lentils, and tamarind paste.  Add about 2-3 cups of water, based on the desired consistency.  Bring it to a boil and then let it simmer for 10-15 minutes on medium heat, stirring occasionally.
• Serve hot!