Ingredients
-
2
-
1
-
1
-
2 1/2
-
4
-
100
-
400
-
250
-
2
-
2
-
-
-
-
-
Directions
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.),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!,Really nice. I didn’t change any of the spice and 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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Steps
|
1
Done
|
Gently Fry Onion, Cumin Seeds, Cinnamon Stick, Garlic, & Mushrooms in Oil. |
|
2
Done
|
Add Remaining Ingredients, Except For Salt and Fresh Coriander. |
|
3
Done
|
Simmer For About an Hour. |
|
4
Done
|
Add Salt and Pepper. |
|
5
Done
|
Remove Cinnamon Stick. |
|
6
Done
|
Garnish With Fresh Coriander. |
