Mulligatawny Soup (Mullagatanni Soup)
1/2 cup toovar dal or dried yellow split peas
2 Tbsp. light vegetable oil
2 onions, peeled and chopped
2 cloves garlic, peeled and minced
1/2 inch fresh ginger, peeled and grated
In a fine sieve, pick over the dal and rinse thoroughly.
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.
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
1 carrot, peeled and chopped
2 ripe tomatoes, cored and chopped
PREPARATION TIME: 10 minutes COOKING TIME: 45 minutes SERVES: 4
1/4 tsp. freshly ground black pepper
1/2 cup thick coconut milk or 1/2 cup half-and-half
2 Tbsp. finely chopped fresh cilantro
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