Mulligatawny Soup With Raisins
|Lentils||1 1⁄4 Cup (20 tbs)|
|Onions||2 Large, chopped|
|Curry powder||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Red pepper||To Taste, cored, seeded and chopped|
|Dried chilies||3 , chopped|
|Chicken stock||5 Cup (80 tbs)|
|Seeded raisins||1⁄4 Cup (4 tbs)|
|Tomatoes||8 Ounce, skinned, seeded and chopped (250 Gram)|
|Tomato paste||1 Tablespoon|
Soak the lentils in cold water overnight; rinse and drain.
Heat the oil in a pan, add the onions and fry until browned.
Stir in the curry powder and cook for 2 minutes, stirring occasionally.
Add the garlic, lentils and remaining ingredients, with salt and pepper to taste.
Bring to the boil, cover and simmer for 1 1/2 hours.
Sieve or work in an electric blender until smooth.
Return to the pan and heat through.
Serve hot, garnished with saffron rice if liked.