Mushrooms are full of the good stuff in food that keeps you healthy, lots of vitamins and minerals along with fibre and protein. Add that to all the benefits you get from lentils (especially as a vegetarian or vegan) and you’ve got a bowl of super goodness in this mushroom dhal. Not to mention it’s packed full of flavour. Don’t let the many shades of beige put you off!
A few weeks ago, the children and I had been suffering from the lingering after effects of a cold and Ste wasn’t feeling too great. I would normally whip us up a batch of cream of mushroom soup when the germs strike, but it was wasn’t appealing in the heat of a Caribbean summer. As I’ve been experimenting with curries lately, it made perfect sense to combine this with the mushrooms I’d bought as part of our cold cures. I’m still learning to cook dhals and mostly have to follow other people’s recipes but this one is 100% my own and I’m mighty proud of it.
As long as you remember to rinse and soak the lentils earlier in the day or even the night before (to reduce cooking time), you can have this ready in no time at all and as always with curries, it tastes amazing the next day as leftovers.
- 1 onion, finely chopped
- 100g split red lentils
- 100g moong dahl
- 1 litre water
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tsp tandoori masala
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp amchoor powder
- 2 tsp tomato puree
- 4 kashmiri chillies
- 4 bay leaves
- 2 cloves garlic, finely chopped
- 250g mushrooms, quartered
- 1 tomato, diced
- 2 tbsp water
- Rinse and drain the lentils several times, swirling in the water to loosen, then cover with water and soak for at least an hour. (This will reduce the cooking time)
- Once soaked, put the lentils into a large pan with the chopped onion and the litre of water. Bring to the boil and simmer for 30 – 40 minutes until soft. Stir often and skim off any foam that forms on the surface of the water.
- Whilst the lentil are cooking, heat the oil in a large frying pan on medium to high and add the cumin and mustard seeds. When they start to sizzle, stir in the tandoori masala, turmeric, amchoor powder, garam masala, chilli powder, tomato puree, bay leaves and kashmiri chillis. Cook for a minute.
- Add your garlic and mushrooms and stir to coat in the spice mixture. Stir in the diced tomato and cook for a few more minutes until the mushrooms are cooked through.
- Stir your mushroom spice mixture into your cooked lentils on a low heat. If the dhal is a little dry, stir in 2 tbsp of water and cook for 1- minutes. Put a lid on the pan and remove from the heat until ready to serve
Serve with basmati rice, warm chapatis or potato tahdig as I did.