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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 44,406 of 44,808   
   Dave Drum to All   
   T.O.H. Daily Recipe - 676   
   31 Dec 24 14:23:00   
   
   TZUTC: -0500   
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   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Mulligatawny Soup   
    Categories: Vegetables, Rice, Chilies, Herbs, Fruits   
         Yield: 8 servings   
       
         6 tb Dried split pigeon pea   
              - lentils   
         3 tb Uncooked basmati rice   
         2 cl Garlic; minced   
         1    Piece fresh gingerroot (1");   
              - peeled, minced   
         1 ts Chilli spice mix   
         1 ts Ground turmeric   
         1 ts Ground coriander   
         1 ts Ground cumin   
         2 tb Ghee   
         1 lg Onion; chopped   
         1    Bay leaf   
         6 md Carrots; chopped   
         2 md Apples; peeled, chopped   
         2    Celery ribs; chopped   
     1 1/2 ts Salt   
       1/2 ts Pepper   
         4 c  Vegetable broth   
       3/4 c  Coconut milk   
         1 ts Lemon juice   
       1/2 ts Garam masala   
       1/2 ts Coarse ground pepper   
       1/2 c  Cooked basmati rice   
       
     Place uncooked lentils and rice in a small bowl; cover   
     with water. Set aside to soak 5-10 minutes; drain and   
     discard water.   
        
     Use a mortar and pestle to mash garlic, ginger, chili   
     powder, turmeric, coriander and cumin into a curry   
     paste.   
        
     Heat ghee in a Dutch oven to medium heat; once melted,   
     add onion, curry paste and bay leaf. Cook until   
     fragrant, 1-2 minutes, stirring constantly. Add carrot,   
     apple, celery, salt and pepper; cook until vegetables   
     are crisp-tender, 3-4 minutes, stirring frequently. Stir   
     in broth and soaked lentils and rice. Bring to a low   
     simmer; cook until lentils are tender, 20-25 minutes.   
     Remove bay leaf; discard.   
        
     Stir in coconut milk and lemon juice. Serve soup in   
     bowls with rice, topped with garam masala and coarsely   
     ground black pepper.   
        
     Anvita Mistry, Erlangen, Germany   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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