Mulligatawny Soup

Photo: flickr user vieux bandit

Ingredients

1/2 cup toovar dal

(or dried yellow split peas)

2 tablespoons light vegetable oil

2 onions peeled, chopped

2 garlic cloves peeled, minced

1 piece fresh ginger - (abt 1/2") peeled, grated

1/4 teaspoon ground turmeric

1 carrot peeled, chopped

5 cups water

2 ripe tomatoes cored, chopped

1 teaspoon curry powder - (to 2)

1/4 teaspoon freshly-ground black pepper

1/2 cup thick coconut milk

cup (or ½ half-and-half)

Salt to taste

2 tablespoons finely-chopped fresh cilantro

Preparation

In a fine sieve, pick over the dal and rinse thoroughly.

In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas are soft. Cool.

In a food processor fitted with a steel blade, or a blender, puree the split pea mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk, salt, and cilantro. Gently simmer for 5 minutes. Serve hot.

This recipe yields 4 servings.

Comments: Coconut milk lends a sweet, creamy taste to this soup. Any commercial band of curry powder can be used in this soup to yet authentic results.