Chestnut mushroom and urad lentil dal
- Details
- By Jo Ingleby
Simmer the lentils, half the chopped onion, and the turmeric for 20-30 minutes. Drain and put back in the pan. In a separate pan fry the garlic, ginger, chilli and mustard seeds until they splutter. Add the mushrooms and spices. Quickly stir-fry on a high heat until just cooked. Add to the lentils while the oil is still hot. Stir well. Add the coconut milk. Season to taste with salt, pepper, lemon and sugar. Serve with rice, naan bread and fresh coriander.
