• Bookmark this page

The Best Guide for the NN12 Area

NN12 news, reviews and local events in NN12 areas including Towcester, Silverstone, Whittlebury, and communities in NN12.

Calendar of
Upcoming Events
River Nene Carrot


" dnswh Who is dnswh? @SNorthantsC Will do. Why are you still printing when money is so tight? I recommend @TowcesterNews as a future model for local journalism. "

Easy Access

Mushroom dahl with radishes, rice & yoghurt

Published: 8th October 2019 06:10

 Recipe of the week

Cook the lentils on a low heat; if too hot they will stick to the base of the pan. Add more water if they start drying out; you want a loose, porridge-like consistency. Adding chilli at the end is optional; it adds an extra kick of heat for the more tolerant.

Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 2-4


    •    150g red lentils
    •    100g brown basmati rice
    •    Salt & pepper
    •    2 tomatoes
    •    2 tablespoons medium curry powder
    •    1 teaspoon bouillon powder
    •    1 onion
    •    200g portobello mushrooms
    •    1 garlic clove
    •    Oil for frying e.g. sunflower
    •    1 bunch radishes - use ½
    •    15g coriander
    •    1 teaspoon black onion seeds
    •    Mushroom spice pot:
    •    1 tablespoon curry leaves
    •    ½ teaspoon mustard seeds
    •    ½ teaspoon cumin seeds
    •    1 lemon
    •    Yogurt, to serve

  1. Rinse the rice, cover well with boiling water, add a good pinch of salt, pop on the lid & simmer for approx. 25 mins or until tender.
  2. Rinse the lentils to remove excess starch & tip into a saucepan. Add roughly chopped tomatoes, curry powder, bouillon powder & 600ml boiled water. Bring to a simmer. Gently cook for approx. 20-25 mins, until soft.
  3. Meanwhile, peel & finely slice the onion. Slice the mushrooms, not too thinly. Peel & finely chop 1 garlic clove.
  4. Heat 2 tbsp oil in a frying pan. Add the onion & a pinch of salt. Fry gently for 3-4 mins, until starting to soften.
  5. Increase the temperature, add the mushrooms & cook for 5-6 mins until both are softened & coloured.
  6. Add the garlic & the mushroom spice pot to the mushrooms, turn up the heat & fry for another 2 mins. Remove from the heat.
  7. Clean half the bunch of radishes & slice into chunky rounds or wedges. Chop the coriander leaves.
  8. Mix the radishes with the black onion seeds & half the coriander. Season with a pinch of salt. Keep to one side.
  9. When the lentils have cooked, stir in the mushrooms & remaining coriander. Season with salt & pepper to taste. A squeeze or 2 of lemon juice will enliven it too.
  10. Drain the rice & serve with the dahl, with the radishes & yoghurt on the side.


Courtesy of http://www.riverford.co.uk/

Bookmark and Share

Report this article as inappropriate


You need to log in before you can do that! It's only a quick registration process to join the AMA network and completely free.

Sign in or join now to post a comment
Find a Local Business Get the NN12 Newsletter!
Back to Top
© Copyright 2005-2019 AboutMyArea

AboutMyArea Privacy Policy

NN12: NN12 Home | News | Community | Business Directory | Villages | Charities | Recipes | Article Archive | Contact Us
AboutMyArea: Home | Site Map | Contact AboutMyArea | Terms & Conditions | Community Guidelines | Franchise Opportunity | Help

About Cookies