Mushroom Dahl

I needed something to go with my chapatis and what better than Dahl? This particular Dahl is delicate and on the sweet side a perfect mid week dish to nurture you through the working week.

Method

Wash the lentils in cold water and mix around with your hands for a while, rinse and repeat twice. I find this makes a cleaner less starchy and sticky dahl.

In a large pot put the lentils, water, cinnamon stick, cardamon pods, turmeric, garlic cloves (peeled not chopped) and galangal. Bring to the boil and then simmer for 45 mins. Skim off any scum on the top of the water as you. This will help you fart less. But on that note if you have a healthy digestive tract you shouldn't really be filling up with gas. If you are, maybe you could visit a nutritionist.

Just before serving heat the oil and drop in the cumins seeds and let temper in the oil till the stop popping. Add the finely chopped onions and cook for a further 2 mins, add in the chili powder and the finely chopped mushrooms and cook till the mushrooms shrink.

Remove the cinnamon and the galangal and cardamon pods from the dahl mixture. Remove the garlic and mash them with a spoon and throw back in.

Add in the mushroom mix and serve with yoghurt and fresh coriander leaves. As mentioned this is a sweet delicate dahl you could add more hot spices to make it kick you.

• Mushroom Dahl
• Red Lentils

This is a Version of this Recipe: Dal Makhani (Creamy Black Lentils)

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