Mallawghatany Stew

There is nothing quite so satisfying as a bowl of good, hearty soup. Like most good homestyle cooking, Mallawghatany stew has many variations depending on who is making it. Each region has makes it there own based on local produce and each cook makes it unique by catering to the specific tastes of their household. Years later, no one knows what the original recipe was, they just know they want more.


We love cooking Indian food, something we started doing a great deal more of after we met our dear friend Meera and later added two beautiful Marati boys to our brood. The key to any all savory spice dependant food it to keep it really fresh. It is better to buy smaller quantities and pay a bit more than to save a few cents and buy in bulk. Fresh spices, stored somewhere cool, dark, and dry will make an immeasurable difference in your cooking. Promise.

Ingredients

• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons peanut oil or 2 tablespoons ghee
• 1 large Spanish onions, chopped
• 1/4 cup black mustard seeds
• 1 tablespoon garam masala
• 2 teaspoons curry powder
• 2 teaspoons kosher salt
• 1 teaspoon ground cardamom
• 1/4 teaspoon cayenne
• 1 (28 ounce) cans whole tomatoes, drained and diced
• 6 cups vegetable stock
• 1 lb brown lentils, rinsed and picked over
• 1 cup coconut milk
• 1 bunch fresh spinach, rinsed well and chopped
• 1 tablespoon fresh lemon juice (optional)
• 1 tablespoon sugar (optional)
• 1/2 cup chopped fresh cilantro

Preparation

1. Puree the ginger and garlic in a blender or food processor.
2. Heat oil and add onion and ginger and garlic, until tender.
3. Add the mustard seed and cook until they begin to pop.
4. Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
5. Add the tomatoes and simmer for 5 minutes.
6. Page 2 of 2Mulligatawny Soup with Lentils (cont.)
7. Directions (cont.)
8. Add the stock and lentils and bring the mixture to a boil.
9. Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
10. Remove from heat and stir in spinach and lemon juice and sugar (optional).
11. Garnish with cilantro.