Pink Lentils with Roasted Mushrooms: Countdown to Valentine's Day
(Makes eight servings)
Author: Holy Cow! Vegan Recipes
Recipe type: Side
1 cup pink lentils (masoor dal)
1 pound crimini mushrooms, quartered and then cut lengthwise once more so you have longish slivers
1 large onion, thinly sliced (optional. If you'd rather not eat onions on the big day, no worries. This dish is still delicious without them. Just skip the step that involves caramelizing the onions)
1 tsp sugar
1 + 1 tsp red pepper flakes
2 + 2 garlic cloves, finely minced
1 tbsp garam masala powder
Salt and black pepper to taste
3 tsp canola or other vegetable oil
2 tbsp lemon juice
¼ cup minced coriander leaves
Heat 1 tsp oil in a heavy-bottom pan and add 2 tsp of garlic and 1 tsp red pepper flakes. Saute for a few seconds, then add the lentils. Stir well, then add 3 cups of water.
Bring to a boil, then place a lid on it and cook until the lentils are really tender, about 30 minutes. (If you have a pressure cooker, you can prepare the lentils in it and cut down on the time required).
Stir in salt and pepper and reserve.
In another pan, heat 1 tsp oil and add the onions and sugar. Cook on a medium flame, stirring, until the onions are caramelized and golden-brown, about 10 minutes. Remove the onions and reserve.
In the same pan, heat the remaining oil and add the remaining 2 tsp of garlic and the remaining red pepper flakes.
Add the mushrooms. Stir-fry the mushrooms until they soften. Add salt and black pepper and garam masala and continue cooking until the mushrooms are cooked but still have a great bite to them.
Set aside a few mushrooms for garnish and mix the dal wth the remaining mushrooms. Bring the mixture to a boil. Check seasoning, mix in fresh coriander leaves and lemon juice.
Top with the mushrooms and caramelized onions. Serve hot with the biryani.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2013/02/pink-lentils-with-roasted-mushrooms.html