Mushroom Dhal - Mike Gorman

Ingredients:
250 grams red lentils
1 large onion
4 Cloves garlic chopped
1 piece thumb sized ginger chopped
1 long dried red chilli
1 tsp tumeric
1 tsp mustard seed
1 tsp cumin seeds
1 large vine tomato
10 chesnut mushrooms (or 3 portabello mushrooms)
Boiling Water
1 tsp salt

Method:

1. Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.

2. When the lentils are cooked, chop the tomato and add to the lentils. Simmer for 5 more mins then remove from the heat.

3. Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.

4. Slice the remaining half of the onion, and slice the mushrooms into thin slices.

5. Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.

6. After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.

7. Fry until the mushroom is soft then pore the whole contents of the frying pan into the dhal, stir, and serve.