Hope you like it :)

mohingar for vegetarians

for the soup

2 medium onions, quartered
3 garlic cloves

2cm fresh ginger
6 tablespoons peanut oil
½ teaspoon ground turmeric
½ teaspoon paprika
4 tablespoons ground rice, roasted
1.5 litres vegetables stock/water
75g raw peanuts, shelled
10 shallots, peeled
250g purple yam, peeled & cubed
peanut oil to deep fry
2 tablespoons light soy sauce
plenty of black pepper

eat with

500g rice noodles, cooked
fresh coriander, chopped
lemon or lime, quartered
dried chilli flakes
crispy onion or gourd fritters

Using a pestle and mortar, pound the onion, garlic and ginger into a coarse paste. Heat the oil in a large saucepan and fry the onion paste for 5-10 mins until softened. Stir in ground turmeric and paprika.

Pour in the ground rice then water, stirring until the ground rice is incorporated. Add peanuts and shallots, bring to the boil. Let the soup simmer while you prepare the yam.

Pour enough oil in a small sauce pan to deep fry, about a third of the way. Fry the yam in batches until lightly golden all over. This will prevent the yam becoming mushy in the soup. Drain on kitchen paper.

Continue to simmer the soup until the peanuts are very soft but still hold their shape. Add the soy sauce, fried yam and black pepper. Check for seasoning before serving.