Vegetarian Mulligatawny

1. 1

   On gentle heat fry half the onions, garlic, and ginger.

2. 2

   for about 10 min till soft .

3. 3

   Add green chilli, cummin, curry powder, cayanne pepper, black pepper and salt and cook for further 5 minute Add red lentil, all the chopped vegetables including rest of onions and whole potatoes .

4. 4

   stir in and add enough water and start cooking on low heat stirring regularly.

5. 5

   In mean time add gramme flour into vegetable stock and beat it so that there are no lumps.You can use whisk.

6. 6

   When the vegetable are nearly cooked , remove whole potatoes and using hand blender, blend the vegetables.

7. 7

   Now cut the whole potatoes, which should be nearly cooked into cubes and add them back.

8. 8

   Stir in the stck, tamarind paste and coconut cream and cook on low heat for 30 min.making sure it stays thickish .

9. 9

   keep adding warer if required.

10. 10

    Add and stir in fresh corriander after removing from fire.

* Per serving · 4 servings · Values may vary.

No additional tips available.