This Mulligatawny is a traditional curry stew with origins in Indian cuisine that checks all the boxes of being comforting, cozy and filling. Mildly spicy, creamy, loaded with lentils and spinach it's simply delicious!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Vegetable Broth Concentrate
Chana Dal(ContainsSoy/Soja, Traces of Egg, Traces of Nuts, May contain traces of allergens)
Salt and Pepper*
Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Drain and rinse lentils. Roughly chop cilantro. Roughly chop spinach. Peel, then mince or grate ginger and garlic.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 5-6 min. Add the garlic, ginger and tadka masala. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Stir in lentils, mango chutney, coconut milk, broth concentrates and 1 1/2 cups water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 6-8 min.
Remove stew from the heat. Using a masher, roughly mash stew. (NOTE: It's ok if it's not fully mashed!) Add spinach and stir, until wilted, 1-2 min. Season with salt and pepper.
Fluff the rice with a fork. Season with salt. Divide rice between bowls. Top with Mulligatawny stew. Sprinkle over cilantro and chana dal.