Mulligatawny
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Mulligatawny
Recipe by Sarah Todd
Ingredients
2 tbsp butter
½ onion, finely diced
1 carrot, peeled and finely diced
1 stick celery, finely diced
1 chili, seeded and finely diced
2 tsp ginger paste and garlic paste
1 apple, peeled, cored and finely diced
1 can diced tomatoes
1 tbsp Pattu garam masala
1 tsp Pattu ground cumin
½ tsp Pattu turmeric
½ tsp cinnamon
1/2 cup Pattu red lentils (uncooked)
black pepper
3 cups vegetable stock
2/3 cup coconut milk
to serve
roasted cashews
sliced spring onion
steamed rice
Method
Melt the butter in a large pot over medium-high heat. Add the onion, carrot and celery and saute until soft (5 minutes). Add ginger, garlic, chili and apple and sauté for 1 minute.
Add tomatoes, spices, lentils and stock and stir until combined and bring to a simmer uncovered for 30 minutes.
Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
Serve topped with cashew and spring onion along with rice.
