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Mushroom Dal
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5 from 1 vote

Pink Lentils with Roasted Mushrooms

A delicious dal topped with tasty roasted mushrooms and caramelized onions. Serve with rice or roti.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Dal with Roasted Mushrooms
Servings: 8
Calories: 119kcal

Ingredients

  • 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
  • 2 tsp red pepper flakes (reduce for less heat)
  • 4 garlic cloves , finely minced
  • 1 tbsp garam masala
  • Salt and black pepper to taste
  • 3 tsp vegetable oil
  • 2 tbsp lemon juice
  • ¼ cup cilantro (minced)

Instructions

  • 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.

Nutrition

Calories: 119kcal | Carbohydrates: 19g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 519mg | Fiber: 8g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg