Masala Tosey soup

Ingredients

3 shallots vertically sliced
3 small red potato (quarterly diced)
1 Tomato (cut)
Green chillies or Green jalapanos (slice)
1/2 cup dal or lentils
1 tbsp minced onions
1 tsp chilli paste
1 tsp tumeric powder
1 cup coconut milk
boneless chicken (cut) (optional)
fresh mixed vegetables
3 cups water

Methods:

1. Boiled the potato. Set aside once boiled.
   
2. Cleaned, washed, and diced the chicken. Marinate the chicken with tumeric, salt and pepper.
3. Saute the minced onion and chilli paste. Add the marinated chicken into the pot containing the minced onion and chilli paste. Cover the pot so that the chicken is cooked.
   
4. Pour a little water into the pot and add the soaked lentil into the mixture. Saute the mixture for a few minutes.
5. Then pour more water into the pot. Once the lentils are soft, use the back of the spoon spatula to mash the lentils. Sprinkle tumeric. Stir gently.
   
6. Then add more water. Add shallots and sliced jalapenos into the mixture. Cooked the shallots and jalapenos until soft. Sprinkle salt to taste.
   
7. Then pour the milk and stir the mixture and add the balanced of vegetables. Sprinkle more tumeric and salt to taste.
8. Cooked for a few minutes at low heat until it boils.
   

Note:

• If you want a thin soup use only 1/2 cup coconut milk.
• If you want a tangy and zesty taste, add 1 tsp Thai green chilli