MULLIGATAWNY

Mulligatawny image

Provided by Martha Stewart

Number Of Ingredients 17

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2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1 dried bay leaf
1 tablespoon vegetable oil
3 tablespoons ghee or unsalted butter
1 large onion, finely chopped (about 1 cup)
1 can (13 1/2 ounces) light coconut milk
1 quart homemade or low-sodium store-bought chicken stock
6 tablespoons masoor dal or split yellow peas
2 sprigs fresh cilantro
3 tablespoons basmati rice
1/2 teaspoon tamarind concentrate
Garam masala, for sprinkling (optional)

Steps:

Process garlic, ginger, turmeric, coriander, cumin, cayenne, bay leaf, and oil in a food processor to form a paste.
Melt ghee or butter in a saucepan over medium heat. Add onion, and cook until soft, 4 to 5 minutes. Add spice paste, and cook, stirring, 3 minutes.
Add coconut milk, and simmer 5 minutes. Stir in stock, masoor dal or split peas, and cilantro, then cover and bring to a boil. Reduce heat, and simmer 15 minutes. Add rice, and cook 15 minutes.
Pour through a fine sieve into a clean saucepan, pressing on solids to extract as much liquid as possible. Stir in tamarind concentrate, and bring to a simmer. Serve sprinkled with garam masala.