Mulligatawny Soup
Serves 4
1 Tbsp. Ghee (clarified butter)
1 large onion, chopped
6 Garlic Clove, minced
2 Tsp. Fresh Ginger Root, grated
2 Green Chiles, chopped
1/4 Tsp. Cinnamon
1/4 Tsp. Ground Cloves
2 Tsp. Coriander Powder
1 1/2 Tsp. Cumin Powder
1 Tsp. Turmeric Powder
4 Green Cardamom Pods, bruised
1 Tbsp. Curry Leaves, chopped
1 Carrot, chopped
2 Stalks of Celery, chopped
1 Apple – peeled, cored, and chopped
1 Large Potato, peeled and diced
1 Cup Masoor dal (red lentils), rinsed and drained
8 Cups Chicken or Vegetable Stock
1 Tbsp. tamarind concentrate
1 Tbsp. Lemon juice
2 Cups Coconut milk
2 Tbsp. Cilantro, chopped
1 Bunch Chard or Kale, chopped
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.
Add carrot, celery, apple, potato, dal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods
Blend or process soup mixture, in batches, until pureed. An immersion blender works really well for this. Be extremely careful if pureeing hot liquids in a blender. Return the pureed liquid to the pan. Add tamarind, lemon juice, coconut milk, cilantro, and chard. Cook while stirring until everything is heated through and the chard begins to wilt.
This actually gets even better if it is allowed to sit overnight before serving.
