Name: Mushroom dhansak
Prep time: PTPT
Cook time: PTPT
Ingredients: red lentils 100g; onion 1 large, chopped; chopped tomatoes 400g tin; ground turmeric 1 tsp; vegetable oil 1 tbsp; chestnut mushrooms 500g, halved; ground cumin 2 tsp; ground coriander 1 ½ tsp; cardamom pods 4, squashed; ginger finely grated to make 1 tbsp; garlic 4 cloves, crushed; red chilli 1, sliced; coriander a small bunch, chopped; natural yogurt 2 tbsp; basmati rice and naans to serve

Mushroom dhansak

PT Prep, PT Cook, 0m Total

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Ingredients

red lentils 100g
onion 1 large, chopped
chopped tomatoes 400g tin
ground turmeric 1 tsp
vegetable oil 1 tbsp
chestnut mushrooms 500g, halved
ground cumin 2 tsp
ground coriander 1 ½ tsp
cardamom pods 4, squashed
ginger finely grated to make 1 tbsp
garlic 4 cloves, crushed
red chilli 1, sliced
coriander a small bunch, chopped
natural yogurt 2 tbsp
basmati rice and naans to serve

Instructions

Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to cover by 2cm, then simmer gently for 20 minutes or until the lentils are tender.
Heat the vegetable oil in a separate pan and cook the mushrooms until golden brown all over and they have reabsorbed any liquid in the pan. Add the spices and cook for 2 minutes, then stir in the ginger, garlic and chilli. Cook for a few minutes then tip in the tomato and lentil mix, plus 200ml water. Simmer for 20 minutes, then stir in the coriander and yogurt, and serve with rice and naans.

Mushroom dhansak

Ingredients

Instructions

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