Mulligatawny

Recipe from: 7/15/2004 12:00:00 AM

Ingredients 20
Servings 6
Time

Ingredients

  • 20
    ml
    sunflower oil
  • 1
    large onion, chopped
  • 4
    garlic cloves, crushed
  • 20
    ml
    grated fresh ginger
  • 2
    small red chillies, seeded and chopped
  • 10
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 5
    ml
    turmeric
  • 20
    ml
    medium masala
  • 1
    piece stick cinnamon
  • 6
    cardamom seeds, crushed
  • 8
    fresh or dried curry leaves
  • 250
    ml
    red lentils
  • 7
    x 250 ml chicken stock
  • 1
    large potato, peeled and diced
  • 1
    large apple, peeled, cored and diced
  • 500
    ml
    coconut milk
  • 40
    ml
    lemon juice
  • 40
    ml
    chopped fresh coriander
  • extra fresh coriander for garnishing
 

Method

 
Heat the oil in a large saucepan and stir-fry the onion, garlic, ginger, chillies, ground and whole spices and curry leaves for five minutes or until the onion is soft.
Add the lentils, stock, potato and apple, cover and simmer for 20 minutes or until the potato and lentils are soft.
Remove the whole spices and curry leaves, reserving the leaves.
Blend the mixture in a food processor until smooth and return to the saucepan.
Add the coconut milk, lemon juice, chopped coriander and reserved curry leaves and heat through. Stir frequently.
Garnish with fresh coriander.
 

Read more on: pulses  |  stir-fry
 

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