Vegetarian mulligatawny
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Vegetarian mulligatawny
Last updated 6/12/2012 1:28:26 AM. Recipe ID 63798. Report a problem with this recipe.
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      Title: Vegetarian mulligatawny
 Categories: Soups/stews, East indian, Vegetarian
      Yield: 1 Servings
           -Serving Size: 5
      1 md Onion -- chopped
      2 tb Ghee
      1 ea Red chili -- whole
      1 pn Cayenne pepper
      1 ts Turmeric
      1 tb Coriander
      4 c  Stock
      1 ea Salt to taste
      1 md Caroot -- chopped
      1 lg Potato -- cubed
      1 ea Green bell pepper --
      1 ea Tomato -- chopped
    1/2 c  Grated coconut
      1 c  Coconut milk
      2 tb Lemon juice
      2 ts Cilantro/parsley
           -Preparation Time :0:00
  1. Soak, rinse & cook chick peas.  Cook for 45-60 minutes till soft,
  :    depending on age of the peas. 2. In a soup pot, saute the onions
  in the ghee for 5 minutes. Add
  :    chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes,
  :    stirring. Add the stock & the vegetables. Simmer for 10 to 15
    minutes.  Add the coconut, coconut milk, chick peas & cook for a
  :    further 5 minutes. 3. Remove from heat & let cool for a few
  minutes. Blend well.  Return
  :    to pot & add lemon juice & cilantro.  The longer this soup sits,
  :    the better its flavour.  Re-heat gently & serve.
  :    Nanette Blanchard (
  Converted by MMCONV vers. 1.20
  From: Jj Judkins                      Date: 24 Sep 96

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Recipe ID 63798 (Apr 03, 2005)

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