Thursday, 14 July 2016

Dhal and rice, with mushroom curry.

Open fridge, shrug, shut fridge ... hmmmm onions and mushrooms - open fridge again, and get mushrooms and greek yogurt out - ahah!  curry it is then.

Red lentils
Spring onions
Curry spice mix
Chili flakes
cumin seeds
fennel seeds
coriander seeds
curry leaves

1.  Cook rice - I use the adsorption method.  Rice in pot, add water to 1 inch over the surface, bring to boil, slam on the lid and turn right down.  Leave for 15 minutes.
2.  Dhal - boil lentils.  Make the tarka right at the end.
3.  For the curry sautee spring onions briefly in oil, add crushed garlic and a good pinch of spice mix, add sliced mushrooms.
4.  Tarka - to hot oil in a frying pan add a few curry spices and some curry leaves, and fry briefly.  Pour the hot crackling mixture straight onto the lentils.
5.  Finish the mushroom curry by taking it off the heat and stirring in a tablespoon of greek yogurt.

Serve with onion bahjis

No comments:

Post a Comment

Please feel free to leave comments.