Khumb Dal | Indian Lentil and Mushroom Curry
(0)
40 min
Under an hour
Sezamo
O mâncare indiană reconfortantă și plină de savoare: linte fiartă cremos combinată cu ciuperci brune rumenite la tigaie într-un sos bogat de roșii, ghimbir și mirodenii aromate garam masala.
Ingredients
Preparation method
Preparing the lentils and rice
Rinse the lentils thoroughly under cold running water. Put them into a saucepan with 600 ml of water, half a teaspoon of sea salt, and half a teaspoon of ground turmeric. Simmer over medium heat for about 20-25 minutes, until tender and creamy.
In a separate pot, cook the basmati rice in salted water according to the package instructions (about 12-15 minutes), then drain and keep warm covered.
Browning the mushrooms and masala base
Clean the button mushrooms and cut them into quarters or thick slices. In a large frying pan or deep skillet, heat one tablespoon of sunflower oil over medium-high heat. Add the mushrooms and brown them for 5-7 minutes until they release their liquid and turn nicely golden. Transfer them to a plate.
Chef's tip
If you prefer an even creamier curry, you can lightly mash some of the lentils with a wooden spoon before adding the mushrooms.
For an extra exotic touch, you can finish with a few drops of freshly squeezed lemon juice or a spoonful of creamy yogurt when serving.
27 min
Under an hour
