Riverford Wicked Leeks
Mushroom dahl with radishes, rice & yoghurt recipe image

Print Mushroom dahl 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.


  • 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


  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.

Nutritional Info

per serving (520g)
Energy(kJ) 1913kJ
Energy(kCal) 457kCal
Fat(g) 16g
    of which Saturates (g) 2.7g
Carbohydrate(g) 54g
    of which Starch(g) 11g
Protein(g) 20g
Salt(g) 1.3g
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