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Ingredients

• 1 tablespoon ghee or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 dessertspoon grated root ginger
• 2 green chillies, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 dessertspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry leaves
• 1 carrot, chopped
• 1 apple - peeled, cored and chopped
• 1 large potato, peeled and diced
• 200g (7 oz) masoor dhal (red lentils), rinsed and drained
• 2L (3½ pints) chicken stock
• 1 tablespoon tamarind paste
• 1 tablespoon lemon juice
• 1 (400ml) tin coconut milk
• handful chopped fresh coriander

Description

Literally Meaning "pepper Water", Mulligatawny Soup Is An Anglo-Indian Invention. It Was Created By Servants To The Raj, Who Demanded A Soup Course From A Culture That Had Never Produced One. You Can Make This Soup A Day Ahead And Add Diced Chic

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