Mulligatawny Soup
Ingredients
2 tablespoon Oil
1 Teaspoon crushed Ginger Root
1 Teaspoon crushed Garlic
1 large Oinon sliced
2 tablespoons Chickpeas Flour ( Besan)
1 Heaped tablespoon Curry Powder
1/4 teaspoon Turmeric powder
2 medium sized Tomatoes, peeled and chopped
1 Bay Leaf
1 teaspoon coarsely ground Black Pepper
3 cups water or Veg Stock
Lemon wedges
Method:
- Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the
onion and saute until the onion is transparent.
- Add the gram flour, curry powder, trumeric, tomatoes, bay leaf, pepper and
water.
Bring to a boil, cover and reduce heat.
- Simmer for 45 minutes, then process in a blender or pass through a sieve.
Stir well and serve with lemon wedges.
Serves: 2
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