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MSGID: 38428.fido-homecook@1:3634/12 2bdb0b46
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Mulligatawny Soup
 Categories: Vegetables, Rice, Chilies, Herbs, Fruits
      Yield: 8 servings
 
      6 tb Dried split pigeon pea
           - lentils
      3 tb Uncooked basmati rice
      2 cl Garlic; minced
      1    Piece fresh gingerroot (1");
           - peeled, minced
      1 ts Chilli spice mix
      1 ts Ground turmeric
      1 ts Ground coriander
      1 ts Ground cumin
      2 tb Ghee
      1 lg Onion; chopped
      1    Bay leaf
      6 md Carrots; chopped
      2 md Apples; peeled, chopped
      2    Celery ribs; chopped
  1 1/2 ts Salt
    1/2 ts Pepper
      4 c  Vegetable broth
    3/4 c  Coconut milk
      1 ts Lemon juice
    1/2 ts Garam masala
    1/2 ts Coarse ground pepper
    1/2 c  Cooked basmati rice
 
  Place uncooked lentils and rice in a small bowl; cover
  with water. Set aside to soak 5-10 minutes; drain and
  discard water.
  
  Use a mortar and pestle to mash garlic, ginger, chili
  powder, turmeric, coriander and cumin into a curry
  paste.
  
  Heat ghee in a Dutch oven to medium heat; once melted,
  add onion, curry paste and bay leaf. Cook until
  fragrant, 1-2 minutes, stirring constantly. Add carrot,
  apple, celery, salt and pepper; cook until vegetables
  are crisp-tender, 3-4 minutes, stirring frequently. Stir
  in broth and soaked lentils and rice. Bring to a low
  simmer; cook until lentils are tender, 20-25 minutes.
  Remove bay leaf; discard.
  
  Stir in coconut milk and lemon juice. Serve soup in
  bowls with rice, topped with garam masala and coarsely
  ground black pepper.
  
  Anvita Mistry, Erlangen, Germany
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Marketers are shameless and whorelike and borderline insane.
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