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.
Hi Claire – got here via your mouthwatering comment in the New York Times article What Do You Listen To In The Kitchen and the companion articles in the same vein, which were all fascinating. It was amazing how all those cooks and chefs had all reached the same conclusion as you that music is a vital ingredient in preparing, eating (and clean up too) if you love food. This recipe looks wonderful, Chico Hamilton’s Mulligan Stew is warm, a little spicy and bubbling along slowly. I hope Isaac feels better very soon.
Thanks, SpottedRichard! You’re so kind!
All the good things – music, food, art, memory…all connected!
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