Yield: 5 Servings
1 c chick peas (chana dal)
1 md Onion, chopped
1 tb Ghee
1 ea Red chili, whole
1 pn Cayenne pepper
1 teaspoon Turmeric
1 tb Coriander
4 c Stock
1 ea Salt to taste
1 md Carrot, chopped
1 large Potato, cubed
1 ea Green bell pepper, chopped
1 ea Tomato, chopped
1/4 c Grated coconut
1 c skim milk
1/2 teaspoon coconut extract
2 tb Lemon juice
2 teaspoon Cilantro/parsley
Soak, rinse and cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas. In a soup pot, sauté the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric and coriander. Sauté for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.