Mushroom dhansak
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 100g red lentils
- 1 large onionchopped
- 400g tin chopped tomatoes
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 500g chestnut mushroomshalved
- 2 tsp ground cumin
- 1 ½ tsp ground coriander
- 4 cardamom podssquashed
- finely grated to make 1 tbsp ginger
- 4 cloves garliccrushed
- 1 red chillisliced
- a small bunch corianderchopped
- 2 tbsp natural yogurt
- to serve basmati rice and naans
Nutrition: per serving
- kcal204low
- fat4.6g
- saturates0.7g
- carbs24.9g
- sugars9.8g
- fibre5.2g
- protein13g
- salt1.3g
Method
step 1
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.
step 2
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.
