Mushroom Dhal

Mushroom Dhal

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 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

Directions

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Enjoy!

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