Masoor Dal with Spinach and Mushrooms
- 200g dirt(y) sunset red masoor dal
- 2 garlic cloves, chopped small
- 2-3cm piece ginger, chopped small 80ml Red Skin Peanut Oil or other flavour neutral oil
- 1 heaped tsp brown mustard seeds
- 1 heaped tsp cumin seeds 1 onion, chopped a scant tsp red chilli powder 1 heaped tsp coriander powder a scant tsp turmeric powder extra 100ml ghee (if you want to really make the dal rich at the end of cooking) salt to taste juice of 2 small or one large lemon 1/2 handful coriander, chopped
- 2 cups button mushrooms, sliced
- 1 tbsp garam masala 100ml ghee extra 80ml Red Skin Peanut Oil or other flavour neutral oil 1 tsp salt flakes
- 2 cups packed baby spinach
Chuck a saucepan with IL cold water and dirt(u) sunset red masoor dal on to boil. Cook for about 25 mins until soft and mushy. Don’t drain, set aside.
Get a pan with oil on medium heat and add 80ml of peanut oil. Add cumin and mustard seeds; heat till you start to smell the cumin. Fold in the onions, fry until soft and lightly browned. Add ginger and garlic, stir for 30 seconds. Add the chilli, coriander powder, turmeric and salt. Cook until oil separates. 3. Throw in the dal, mixture should be like a thick soup (but add more water if needed or you prefer it with a thinner consistency), and simmer for 5 mins. Pop a lid on and set aside.
Add the extra 80ml of peanut oil into a fry pan on medium heat. Sauté mushrooms in salt, garam masala and ghee; add lemon juice and fold mixture into the pot of dal. Fold in the baby spinach, then season with salt to taste, and sprinkle with coriander and serve.