Mulligatawny Soup Ingredients: 1/4 cup toor daal 1 tbsp. cauliflower, chopped 1 potato peeled, chopped 1 onion finely chopped 1 carrot coarsely, grated 1 small piece white radish, grated 1/4 piece green cooking apple, chopped 1 tbsp. celery finely chopped 1/2 tsp. curry powder 1/4 cup thick coconut milk 1 tbsp. butter Pepper and salt to taste For the Coconut Milk Soak 3-4 tbsp. grated coconut in 1 cup of water for an half hour. Grind in a mixie using the same water. Strain to extract the milk. Repeat process with the residue twice. Press out till residue is crumbly. Use milk as mentioned in the recipes. Method: Wash daal, add potato, cauliflower and water. Pressure cook till very soft. Leave to cool. In a blender, blend it to a smooth paste. Heat butter in a sauce pan, add chopped vegetables and apple, stir fry for 4-5 minutes. Add blended stock. Stir and bring to boil.Simmer for 5-8 minutes. Add curry powder, salt and pepper to taste.Stir in coconut milk. Serve hot.