Mulligatawny Soup

Ingredients:

2 tbsp oil
1 tsp crushed ginger root
1 tsp crushed garlic
1 large oinon sliced
2 tbsp chickpeas flour ( Besan)
1 heaped tbsp curry powder
¼ tsp turmeric powder
2 medium sized tomatoes, peeled and
chopped
1 bay leaf
1 tsp coarsely ground black pepper
3 cups water or vegetable stock
Lemon wedges

Method:

Heat the oil and add the ginger and garlic.
Saute for 2 minutes, then add the onion and saute until the onion is transparent.

Add the gram flour, curry powder, turmeric, tomatoes, bay leaf, pepper and water.

Bring to a boil, cover and reduce heat.
Simmer for 45 minutes, then process in a blender or pass through a sieve.
Stir well and serve with lemon wedges.