Mulligatawny Soup

(Serves 4)

1 cup lentils (toor/arhar or masoor dals)
1½ cups water
½ cup oil
2 bay leaves
3 crushed peppercorns
1 spring curry leaves 
¾ cup onion, finely chopped
4 tablespoons ginger paste
1 tablespoon garlic paste
½ teaspoon green chilli, crushed
2 teaspoons curry powder
2 cups vegetable stock
1 cup fresh coconut milk
lime juice, salt and white pepper powder to taste
1 large lime, wedged

1 apple, diced


Boil and puree the lentils. Keep aside.
Heat oil, crackle bay leaves, peppercorns and curry leaves.
Add onion, ginger, garlic and green chilli. Cook for 2 minutes.
Add curry powder and cook further.
Add lentils and vegetable stock. Bring to boil. Simmer for 10 minutes. Strain.
Boil mixture again with a little more vegetable stock.
Add coconut milk, season and blend.

Serve with small quantity of boiled rice. Optional: squeezed lime, chopped coriander, diced apple and additional pepper.