Anglo-Indian Mulligatawny with Lentils, Curry Leaves and Coconut

What you need

• 150 g (3/4 cup) red lentils, rinsed until the water runs almost clear
• 50 g (1/4 cup) basmati rice, rinsed
• 2 tbsp ghee, or vegetable oil
• 10 curry leaves, fresh, or 15 dried
• 1 large onion, finely chopped
• 1 carrot, finely diced
• 3 cloves garlic, minced
• 2 cm (3/4 in) fresh ginger, peeled and grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 tsp black pepper, freshly ground, plus more to taste
• 1.2 l (5 cups) chicken stock, or vegetable stock
• 200 ml (3/4 cup) coconut milk, canned, full fat
• 2 tbsp lemon juice
• salt, to taste
• 1 handful fresh cilantro, leaves, chopped

Method

Restated from the original video

1. 1

   Heat the ghee in a large pot over medium heat. Add the curry leaves and cook for 20 seconds, standing back as they spit.

2. 2

   Add the onion and carrot. Cook, stirring, until soft and lightly golden at the edges, 7-8 min.

3. 3

   Stir in the garlic and ginger and cook for 1 min.

4. 4

   Add the curry powder, turmeric and black pepper and stir for 30 seconds until fragrant.

5. 5

   Add the lentils and stock. Bring to a boil, skim off any foam, then lower the heat and simmer, partly covered, for 15 min.

6. 6

   Stir in the rice and simmer until the rice and lentils are completely soft, 15 min.

7. 7

   Pour in the coconut milk and warm it through for 3 min, without a hard boil.

8. 8

   Blend roughly a third of the soup with a stick blender, leaving the rest chunky.

9. 9

   Stir in the lemon juice and salt to taste, and add more pepper if you like it hot.

10. 10

    Serve in bowls topped with the cilantro.

Imported from soscuisine.ch. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.