Vegetarian mains
Mushroom dhal with radishes, rice & yoghurt
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.
Ingredients
- 150g red lentils
- 100g brown basmati rice
- salt and 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
Method
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Step 1
Rinse the rice, cover well with boiling water, add a good pinch of salt, pop on the lid and simmer for approx. 25 mins or until tender.
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Step 2
Rinse the lentils to remove excess starch and tip into a saucepan. Add roughly chopped tomatoes, curry powder, bouillon powder and 600ml boiled water. Bring to a simmer. Gently cook for approx. 20-25 mins, until soft.
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Step 3
Meanwhile, peel and finely slice the onion. Slice the mushrooms, not too thinly. Peel and finely chop 1 garlic clove.
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Step 4
Heat 2 tbsp oil in a frying pan. Add the onion and a pinch of salt. Fry gently for 3-4 mins, until starting to soften.
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Step 5
Increase the temperature, add the mushrooms and cook for 5-6 mins until both are softened and coloured.
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Step 6
Add the garlic and the mushroom spice pot to the mushrooms, turn up the heat and fry for another 2 mins. Remove from the heat.
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Step 7
Clean half the bunch of radishes and slice into chunky rounds or wedges. Chop the coriander leaves.
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Step 8
Mix the radishes with the black onion seeds and half the coriander. Season with a pinch of salt. Keep to one side.
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Step 9
When the lentils have cooked, stir in the mushrooms and remaining coriander. Season with salt and pepper to taste. A squeeze or 2 of lemon juice will enliven it too.
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Step 10
Drain the rice and serve with the dahl, with the radishes and yoghurt on the side.