A version of this recipe was done by Nigel Slater and appeared in a Saturday Guardian. It’s worth a look at, as are all his recipes, the link is here. I had to switch it round a little to reduce the quantity of butter used. Check out his Kitchen Diaries too, I have the third one and have used loads of recipes from it.
The recipe is for 2 and is around 350 calories each.
Ingredients
- 150g yellow dal
- 1 medium onion, finely chopped
- 1 tbsp mustard seeds
- 1 crushed glove of garlic
- 1 tsp of rapeseed oil
- 50g ginger, peeled and grated
- Pinch of chilli flakes
- 6 medium tomatoes, chopped
- Salt & pepper
- 1 tbsp garam masala
- 300g brown cap mushrooms, left whole or cut in half if big
- 50g dried mixed mushrooms
- Juice of half a lemon
- Small bunch of parsley, chopped
What to do
- Soak the dal in warm water for 30 minutes.
- Rehydrate the dried mushrooms by soaking them in 200ml of boiling water for 30 minutes.
- Cook the onions in the oil over a medium heat until soft.
- Add the mustard seeds and cook until they start to pop.
- Add the garlic, ginger and chilli and continue cooking for 5 minutes.
- Stir in the tomatoes, drained dal and the mushroom soaking liquid (sieved) made up to 300ml.
- Simmer for 30 minutes and finish off with salt, pepper and the garama masala.
- While the dal cooks mix the rehydrated mushrooms with the fresh ones and put them all in a foil parcel with a tablespoon of the mushroom water, the lemon juice and some seasoning.
- Bake them in the oven at 200c for 20 minutes, shaking the parcel two or three times.
- Put the dal in a bowl and put the mushrooms on top with a generous sprinkle of parsley.
Pointers / Tips
- I like the rehydrated mushrooms a bit chewy but if you don’t soak for longer or simmer gently for 10 minutes.
- Add some rice or a naan – although I think there is loads to fill you up.
- Peel and deseed the tomatoes if you have time to make it less rustic!
