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Eggs in a Mulligatawny Sauce


Eggs in a Mulligatawny Sauce Recipe

Ingredients:
  • 1 tablespoon butter or oil
  • 1/2 teaspoon brown mustard seeds
  • 4 - 5 cups vegetable Mulligatawny soup (below)
  • 6 - 8 hard-boiled eggs, peeled and halved lengthwise
  • sea salt to taste
  • fresh ground black pepper to taste
  • squeeze of fresh lime or lemon juice
  • 1 teaspoon black peppercorns
  • 2 tablespoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 - 1 teaspoon cayenne
  • 2 tablespoons chickpea flour (besan)
  • 5 - 6 cups vegetable stock
  • 1 large potato, diced
  • 6 large button mushrooms, roughly chopped
  • 2 medium carrots, sliced
  • 2 small turnips, peeled and diced
  • 4 tablespoons red lentils
  • small handful dried curry leaves or 2 crushed bay leaves
  • 2 cloves garlic, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1-inch piece fresh ginger, minced
  • 14 oz can coconut milk
  • 1 teaspoon sea salt, or to taste
Directions:
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