Spicy Lentils With Mushrooms |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Labhia aur khumbi - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.) Ingredients:
2 tablespoons oil |
1 large onion (chopped) |
1 teaspoon cumin seed |
2 1/2 cm cinnamon sticks |
4 garlic cloves |
100 g mushrooms (sliced) |
400 g chopped tomatoes |
250 g dried brown lentils |
2 cups water |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/4 teaspoon cayenne pepper (optional) |
2 teaspoons salt |
black pepper (optional) |
3 tablespoons chopped fresh coriander |
Directions:
1. Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
2. Add remaining ingredients, except for salt and fresh coriander.
3. Simmer for about an hour.
4. Add salt and pepper.
5. Remove cinnamon stick.
6. Garnish with fresh coriander.
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