The broth is smoky and a little sweet, with a kick of cayenne. The texture of the stew is quite nice – the moong dal becomes soft, the winter wheat remains a little chewy, and everything retains a bit of its original character, though it all goes well together.
Here’s Chico Hamilton with Mulligan Stew. I love this!
1 large shallot, diced
2 cloves of garlic, finely minced
2 bay leaves
1/2 cup red winter wheat
1/2 cup whole moong dal, picked over, rinsed and drained
1 t brown sugar or raw sugar
1 t sage
1 t rosemary
1 t thyme
1 t smoked paprika
1/4 t fennel seeds
pinch cayenne (or to taste)
5 large collard leaves, stems removed, washed and chopped in one inch square(ish) pieces
2 T butter
2 t balsamic
salt and plenty of black pepper
PUt the moong dal in a sauce pan. Put in 4 cups water. Bring to a boil. After 3 minutes, turn the heat off, and leave the dal to soak for an hour.
Warm the olive oil in a soup pan over medium heat. Add the shallots and cook till they start to brown, then add the garlic and the herbs & bay leaves. Cook for a minute or two. Add the dal and wheat. Stir to coat, and cook for a few minutes. Add the sugar. Stir. Add all of the spices, and then instantly add about 5 cups of water. Stir in the collards. Bring everything to a boil, boil it for a few minutes, and then take it off the heat and let it cool for a few minutes.
Pour it into a slow cooker. (I preheat mine with a few tablespoonfuls of water, so the hot stew isn’t too much of a shock) Cook on high for about 4 1/2 hours, till the moond dal is fairly soft, and the winter wheat is still a little chewy.
Add butter, balsamic, salt and plenty of black pepper. Serve with a nice loaf of crusty bread.