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MULLIGATAWNY
SOUP
Viewer's
Submission: Received from Linsy patel, Hoboken , New Jersey, USA
E-mail: patel_linsy@hotmail.com
INGREDIENTS
2 tbsp oil
1 tsp crushed ginger root
1 teaspoon crushed garlic
1 large onion, sliced
2 tablespoons chickpea flour (besan)
1 green apple, peeled and diced
1 heaped tablespoons 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 vegetable broth
1-2 tablespoons boiled rice (optional)
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, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and veg stock. Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender or pass through a sieve. Add the rice (if using). Stir well and serve with lemon wedges.
Serves: 2 people
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