Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken or vegetable broth
- 1/2 cup red lentils
- 1/2 cup coconut milk
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large saucepan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the drained tomatoes and cook for 2-3 minutes, stirring occasionally.
5. Add the broth, lentils, and rice. Bring to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 20-25 minutes, or until the rice and lentils are tender and the liquid is absorbed.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 10g
Sodium: 700mg
Fiber: 6g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of basmati rice.
- Olive oil or ghee can be used instead of vegetable oil.
- Fresh tomatoes can be used instead of canned tomatoes.
- Green lentils or chickpeas can be used instead of red lentils.
- Heavy cream or yogurt can be used instead of coconut milk.
Variations:
- Add diced chicken or tofu for extra protein.
- Use different spices or spice blends for a different flavor profile.
- Add chopped vegetables such as carrots, bell peppers, or zucchini for extra nutrition.
- Use beef or lamb broth instead of chicken or vegetable broth for a meatier flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a wooden spoon or spatula to stir the rice and lentils gently to avoid breaking them.
- Adjust the amount of spices and seasonings to your taste.
- Add more broth or water if the rice and lentils are not fully cooked after 25 minutes.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave-safe dish or on the stovetop with a splash of water or broth until heated through.
Presentation ideas:
Serve in individual bowls or on a platter with a side of naan bread or pappadums.
Garnishes:
Chopped fresh cilantro, sliced green onions, or a dollop of yogurt.
Pairings:
Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
Naan bread, pappadums, or steamed vegetables.
Troubleshooting advice:
- If the rice and lentils are still hard after 25 minutes, add more broth or water and continue cooking until tender.
- If the dish is too spicy, add more coconut milk or yogurt to balance the heat.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
Mulligatawny is a soup or stew that originated in India during the British colonial era. It typically contains meat, vegetables, and spices, and is often served with rice.
Flavor profiles:
Spicy, savory, and slightly sweet, with a creamy coconut milk base and aromatic spices.
Serving suggestions:
Serve as a main dish or side dish for a flavorful and satisfying meal.
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Region: Indian