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MULLIGATAWNY SOUP
PREPARATION TIME: 5 mins COOKING TIME: 25 mins SERVES: 4
METHOD
Place coriander, cumin and poppy seeds in a bowl. Microwave on HIGH for 2 minutes or GRILL on a pre-
heated crusty plate for 1 minute. Grind this mixture to a paste with the garlic, ginger, chillies and one
onion. Mix the oil and 2 sliced onions. Microwave on HIGH for 3 minutes. Remove. Add
masala
paste and
microwave for 2 minutes. Drain water from dal. Add stock, salt and curry leaves. Microwave on HIGH for
7 minutes. Remove. Stir well. Add potatoes. Microwave on HIGH for a further 6 minutes. Remove. Stir in
coconut milk. Serve hot with slice of lemon and boiled rice.
INGREDIENTS
2 tsp Coriander seeds
½ tsp Cumin seeds
2 tsp Poppy seeds
6 cloves Garlic
¾” pc Fresh ginger
3 Dry red chillies
1 Onion
2 Onions, finely sliced
6 tbsp Oil
4 cups Chicken/vegetable stock
6 Curry leaves
½ cup Tuvar Dal, soaked for 1 hour
2 Potatoes, diced
½ cup Thick coconut milk
1 Lemon (
nimbu
), sliced