Hearty Mulligatawny Soup
|Masoor dhal||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Onions||2 , chopped|
|Turmeric powder||1⁄4 Teaspoon|
|Tamarind water||1 Tablespoon (Thick)|
|Meat stock||4 Tablespoon|
|Cooked mutton pieces/Koftas||4|
Soak the dhal.
Into six cups of boiling water put the dhal, one chopped onion and turmeric powder.
When the dhal gets quite soft, stir and pass it through a sieve.
Grind any dhal left in the sieve and pass it again through the sieve.
Melt the butter and fry the remaining onion.
Put in the curry leaves and stir briskly.
When the onion turns quite brown pour over it the strained dhal and season with salt.
Cook for five or six minutes till it boils.
Then add tamarind water and simmer for a few minutes longer.
Add meat stock and two pieces of meat or koftas to each bowl of soup.