VEGETARIAN MULLIGATAWNY

      Title: VEGETARIAN MULLIGATAWNY
  Categories: Soups/stews, East indian, Vegetarian
       Yield: 1 Servings
  
            -VEGETARIAN MULLIGATAWNY
            -SOUP
            -~~~~~~~~~~~~~~~~~~~~~~~~~~
            -Serving Size: 5
       1 md Onion -- chopped
       2 tb Ghee
       1 ea Red chili -- whole
       1 pn Cayenne pepper
       1 ts Turmeric
       1 tb Coriander
       4 c  Stock
       1 ea Salt to taste
       1 md Caroot -- chopped
       1 lg Potato -- cubed
       1 ea Green bell pepper --
            -chopped
       1 ea Tomato -- chopped
     1/2 c  Grated coconut
       1 c  Coconut milk
       2 tb Lemon juice
       2 ts Cilantro/parsley
            -Preparation Time :0:00
  
   1. Soak, rinse & cook chick peas.  Cook for 45-60 minutes till soft,
   :    depending on age of the peas. 2. In a soup pot, saute the onions
   in the ghee for 5 minutes. Add
   :    chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes,
   :    stirring. Add the stock & the vegetables. Simmer for 10 to 15
   :
     minutes.  Add the coconut, coconut milk, chick peas & cook for a
   :    further 5 minutes. 3. Remove from heat & let cool for a few
   minutes. Blend well.  Return
   :    to pot & add lemon juice & cilantro.  The longer this soup sits,
   :    the better its flavour.  Re-heat gently & serve.
   :    Nanette Blanchard (nanetteb@csn.org)
   
   Converted by MMCONV vers. 1.20
   
   From: Jj Judkins                      Date: 24 Sep 96
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