Mushroom dahl with radishes, rice & yoghurt
|Published: 8th October 2019 06:10|
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
• 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
- 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.
- 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.
- Meanwhile, peel & finely slice the onion. Slice the mushrooms, not too thinly. Peel & finely chop 1 garlic clove.
- 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.
- Increase the temperature, add the mushrooms & cook for 5-6 mins until both are softened & coloured.
- Add the garlic & the mushroom spice pot to the mushrooms, turn up the heat & fry for another 2 mins. Remove from the heat.
- Clean half the bunch of radishes & slice into chunky rounds or wedges. Chop the coriander leaves.
- Mix the radishes with the black onion seeds & half the coriander. Season with a pinch of salt. Keep to one side.
- 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.
- Drain the rice & serve with the dahl, with the radishes & yoghurt on the side.
Courtesy of http://www.riverford.co.uk/