1/2 c Dried chick peas 1 md Onion, chopped 2 tb Ghee 1 Red chili, whole 1 pn Cayenne pepper 1 t Turmeric 1 tb Coriander 4 c Stock 1 Salt to taste 1 md Caroot, chopped 1 lg Potato, cubed 1 Green bell pepper, chopped 1 Tomato, chopped 1/2 c Grated coconut 1 c Coconut milk 2 tb Lemon juice 2 ts Cilantro/parsley Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes. Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve. There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas. Posted by Mark Satterly in Intercook