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Mulligatawny Soup


· 5 cloves garlic, microplaned

· 1 T. ginger, microplaned

· 1-2 kashmiri chiles, dried, crushed

· 1 small piece of cinnamon, ground

· ¼ tsp. clove, ground

· 2 tsp. coriander seed, ground

· 1 ½ tsp. cumin, ground

· 1 tsp. fenugreek, ground

· 1 tsp. turmeric

· 1 tsp. kasoori methi

· 1 pinch of asafoetida

· 2 T. ghee (or oil)

· 1 onion, small diced

· 5 curry leaves, fresh or dried

· 3 carrots, small dice

· 1 granny smith apple, cored and diced

· 3 cardamom pods

· 5 C. chicken stock

· 1 C. red lentils, soaked for 2 hours in warm water

· 1 can of coconut milk

· Fresh chopped cilantro, as garnish


1. In a bowl, combine the garlic, ginger, chile, cinnamon, clove, coriander seed, cumin, fenugreek, turmeric, methi, and asafetida. Mix well to combine and set aside.

2. In a large pot, heat up the ghee over medium heat. Add the onion, curry leaves, carrots, apple, and cardamom. Cook until the vegetables are soft. Add the ginger/garlic/spice paste and toast until fragrant.

3. Next add the chicken stock and lentils. Simmer until the lentils are cooked, skimming off any scum that rises to the top of the pot. When the lentils are cooked, remove the cardamom pods (discard) and blend the soup in a food processor to desired consistency (I prefer a little under fully pureed). Return the soup to the pot and add the coconut milk. Return to a simmer. Check for final seasoning of salt and pepper. Reduce until desired thickness. Before serving, garnish the top with the chopped cilantro.