Pic of Mushroom dahl with radishes, rice and yoghurt

Mushroom dahl with radishes, rice and yoghurt

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Vegetarian mains

Mushroom dahl with radishes, rice and yoghurt

Serves 2 30 min
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

Prep time: 10 min
Cooking time: 20 min

  • 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.

  • 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.

  • Step 3

    Meanwhile, peel and finely slice the onion. Slice the mushrooms, not too thinly. Peel and finely chop 1 garlic clove.

  • 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.

  • Step 5

    Increase the temperature, add the mushrooms and cook for 5-6 mins until both are softened and coloured.

  • 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.

  • Step 7

    Clean half the bunch of radishes and slice into chunky rounds or wedges. Chop the coriander leaves.

  • Step 8

    Mix the radishes with the black onion seeds and half the coriander. Season with a pinch of salt. Keep to one side.

  • 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.

  • Step 10

    Drain the rice and serve with the dahl, with the radishes and yoghurt on the side.

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