Delicious Mulligatawny!

Hi Everybody, happy Thursday.


The sun is shining today and it's a glorious day. I hear the birds chirping and I'm listening to some great tunes on Radio one. All over the news the last two days have been about Maria Sharapova. I just can't seem to get my head around an atlethe needing to take medication for the last ten years!! Why would anyone need to take anything other than Paracetamol or Ibuprofen, if they are a normal person? She should never have been an atlethe if she's ill and needs medication, lol.. Ban her stupid arse forever :)


Okay, that was my rant and what has been on my mind for the last two days! Now I want to share with you one of my favorite recipes that I enjoy cooking for the children and myself. It's an Anglo-Indian recipe but I think it originated somewhere in Burma (Myanma) it's called Mulligatawny, and it's super delicious. Enjoy!


Ingredients:
1 tablespoon ghee (clarified butter), or vegetable oil

1 onion, chopped                     

4 cloves garlic, minced                                             

2 teaspoons grated fresh ginger                     

2 green chile peppers, chopped                     

1/4 teaspoon ground cinnamon                     

1/4 teaspoon ground cloves                    

2 teaspoons ground coriander seed                                             

1 1/2 teaspoons ground cumin

1 teaspoon ground turmeric

4 pods cardamom, bruised

1 tablespoon chopped fresh curry

1 carrot, chopped

1 apple - peeled, cored, and chopped

1 large potato, peeled and diced

1 cup Masoor dhal (red lentils), rinsed, drained

8 cups chicken broth

1 tablespoon tamarind concentrate

1 tablespoon lemon juice

2 cups coconut milk

2 tablespoons chopped fresh cilantro

Directions:

1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Have an awesome day and keep smiling!

Love and Peace!