Spicy Lentils With Mushrooms

""Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)"
 
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photo by Rhiannon and Matt photo by Rhiannon and Matt
photo by Rhiannon and Matt
Ready In:
1hr 20mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
  • Add remaining ingredients, except for salt and fresh coriander.
  • Simmer for about an hour.
  • Add salt and pepper.
  • Remove cinnamon stick.
  • Garnish with fresh coriander.

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Reviews

  1. This recipe turned out so good! I didn't follow it EXACTLY because I didn't have all the ingredients. Skipped the 'shrooms, used red lentils, had no tumeric or cumin seeds, but used a LOT of cumin powder. Maybe around 3 Tbsp. Instead of coriander I sprinkled a little bit of dried parsley at the end. Thanks!
     
  2. Really nice. I didn't change any of the spice and I used canned lentils, more mushrooms & added 2 blocks of frozen spinach (approx. 100g). Next time i will add some chili while the onion is cooking.
     
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I love cooking, but my results are erratic :)
 
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