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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


Ingredients

    •    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

Instruction
  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/

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