Mulligatawny Soup

1/4 cup yellow lentils (toor dal)
1 tbsp. cauliflower chopped
1 small potato peeled chopped
1 small carrot coarsely grated
1 small onion finely chopped
1" piece white radish coarsely grated
1 quarter green cooking apple chopped
1 tbsp. celery finely chopped
1/2 tsp. curry powder
salt to taste
1 tsp. butter or oil
1/4 cup thick coconut milk (refer note)
salt to taste
pepper to taste

For Coconut milk :

Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie using same water. Strain to extract the milk. Repeat process with the residue twice. Press out till
residue is crumbly. Use milk as mentioned in recipes. Makes 3 cups milk. For above recipe milk of 1 tbsp. grated coconut will suffice.

Wash dal, add potato, cauliflower and 4 cups water. Pressure cook till very soft. Blend in mixer. Heat butter in a heavy pan. Add chopped veggies 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 in individual bowls.