Malliagatoni

Soups | British cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Malliagatoni

Ingredients

Butter - 6.3 oz
Toasted Cumin Seeds - ½ spoons
Coriander essential oil - ½ spoons
Mustard Greens - ½ spoons
Tomatoes - 1 piece
Dried Chili Pepper - 2 pieces
Garlic - 6 cloves
Onion - 1 piece
Grated Ginger Root - 0.9 oz
Habanero Pepper - ½ pieces
Wheat Flour - 1.4 oz
Ground coriander - 1 tablespoon
Ground Cumin - 2 spoons
Turmeric - 1½ spoons
Chicken Broth - 2⅕ l
Lentils - 8.8 oz
Parsley - 0.7 oz
Coconut Milk - 8 fl oz
Meyer Lemon Juice - 0 fl oz
Salt - to taste
Natural Yogurt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a skillet, heat 100 grams of oil and sauté cumin seeds, mustard seeds, coriander seeds, crushed chili, and tomato. In a saucepan, heat the remaining oil and add grated ginger, minced garlic, jalapeño, and onion, sautéing until a bright color is achieved, about fifteen minutes. Add flour, ground cumin, turmeric, and coriander, and cook for two minutes.

Step 2

Pour in the broth and add the lentils. Reduce the heat to low, cover with a lid, and cook for forty minutes. Add the parsley and blend everything into a puree using an immersion blender. Stir in the coconut milk, lemon juice, season with salt and pepper, and ladle into bowls.