From mightymidget69@hotmail.com Wed Feb 25 12:10:04 2004 Date: Wed, 25 Feb 2004 12:04:45 +0000 From: Tubal Cain Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: RE: [currygalore] Mulligatawny Soup Mulagu-Tanni (mulligatawny soup) By G K Noon; "The Noon book of authentic Indian Cookery" Serves 4 to 6 Ingredients 400g/14oz channa dal, soaked in cold water for two hours and then drained. 1/2 teaspoon ground turmeric 100ml/ 31/2 fl oz vegetable oil 11/2 teaspoons finely chopped fresh ginger 1 teaspoon finely chopped garlic 10-12 fresh curry leaves 4 tablespoons desiccated coconut 11/2 teaspoons curry powder 3 cooking apples, peeled, cored and cut into2.5cm/1 inch dice 150ml/1/4 pint coconut milk 2 tablespoons coconut cream 2 tablespoons lemon juice Curry leaves to garnish Salt to taste Method 1. Boil the drained channa dal in 2 litres/3 1/2 pints of water with the turmeric for about 1 hour, until they are completely soft. Transfer to a blender and puree until smooth. 2. Heat oil in a pan, add the ginger, garlic, curry leaves, coconut, curry powder and two thirds of the apple and sauté for 6-8 minutes. Add the split pea puree, coconut milk and 150ml/1/4 pint water and bring to the boil. Simmer for 20 minutes. 3. Remove from the heat and pass through a fine sieve. Return to the pan and simmer for 10 minutes. Stir in the coconut cream and lemon juice and season to taste. Add the remaining apple cubes and garnish with curry leaves. _________________________________________________________________ Express yourself with cool emoticons - download MSN Messenger today! http://www.msn.co.uk/messenger ====================================================================<<< http://ads.smartgroups.com/adclick/CID=fffffffcfffffffcfffffffc ====================================================================>>> -- If you want to share pictures, use the calendar, or start a vote visit http://www.smartgroups.com/groups/currygalore To leave the group, email: currygalore-unsubscribe@smartgroups.com