Mare Smythii - Full Moon 93 - 05/04/04
Some Muligatawny to go, yes?
¼ no. Seb [Apple] (green variety, chopped)
Kali Mirch [Black Pepper] to taste
1 tsp. Makhan [Butter]
1 no. Gaajar [Carrot] (chopped)
1 tbsp. Phool Gobi [Cauliflower] (chopped)
¼ cup Narial [Coconut] (milk)
½ tsp. Garam Masala [All spice powder]
¼ cup Masoor Dal [Lentil]
1 no. Pyaz [Onion] (chopped)
1 tbsp. Aloo [Potato] (diced)
2 tbsps. Mooli [Radish] (grated)
Namak [Salt] to taste
Pressure cook lentils, potato and cauliflower in 4 cups of water.
Run the mixture in a blender into a stock.
Melt butter in a sauce pan.
Add chopped veggetables and apple, stir fry for 4-5 minutes.
Add blended stock. Stir and bring to boil. Simmer for 5-7 minutes.
Add curry powder, salt and pepper to taste.
Stir in coconut milk.
Serve with dried bread sticks.
As served by Rajiv Anand (and it better be good..!)
Copyright © 2004 Le Chef