Ingredients
-
1
-
2
-
2
-
1
-
1/4
-
1
-
2
-
2
-
2
-
1
-
1/4
-
1
-
6
-
1
-
1
Directions
Mulligatawny Soup with Lentils, I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!, I cut this as when I went to my larder I just had enough lentils to make half the amount, I wish I had more as it is a great soup Mine turned out more like a stew, it was very thick but I did like it like that I think the amount of black mustard seeds sounds a lot but once the soup is made you will see that the amount is just fine, they give it that lovely nutty flavour when you let them pop, but I warn anyone who makes this to keep your pot lid handy or you will have mustard seeds everywhere I have used them before so I had my lid close by me The soup it’s self is so flavoursome, and is well worth the work putting it together, the smell when it’s cooking is amazing, I made it a bit healther by using low fat coconut milk and I didn’t think it needed any sugar I even liked it before you put the milk in it has such a nice taste This will become a family favourite as we love the taste of India Thank you so much for posting made for January warm up 2011
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Puree the Ginger and Garlic in a Blender or Food Processor. |
|
2
Done
|
Heat Oil and Add Onion and Ginger and Garlic, Until Tender. |
|
3
Done
|
Add the Mustard Seed and Cook Until They Begin to Pop. |
|
4
Done
|
Add in Garam Masal, Tandoor Spice Mix, Curry Salt, Cardamom and Cayenne and Stir to Coat Onion, Ginger and Garlic. |
|
5
Done
|
Add the Tomatoes and Simmer For 5 Minutes. |
|
6
Done
|
Add the Stock and Lentils and Bring the Mixture to a Boil. |
|
7
Done
|
Reduce Heat, Partially Cover and Simmer For 1 Hour, Until the Lentils Are Tender Stir in Coconut Milk and Simmer 2 Minutes. |
|
8
Done
|
Remove from Heat and Stir in Spinach and Lemon Juice and Sugar (optional). |
|
9
Done
|
Garnish With Cilantro. |
|
10
Done
|
Note: Tandoori Spice Mix Is Available in Indian and Gourmet Food Stores. |
