Mushroom Dahl
Soaking lentils in this Mushroom Dahl recipe helps to reduce the phytates (anti-nutrients) making the dhal more nutritious and easier to digest. Research suggests that we absorb around 20 percent more zinc and 60 percent magnesium from our food when phytates are removed.
Serves 4.
Ingredients
- 1 cup (190g) red lentils
- 2 tbsp of ghee (or coconut oil)
- 1 x 400ml tin of coconut milk
- 250ml bone broth (or vegan broth)
- 2 punnets of mushrooms, peeled and finely chopped
- 1 onion, peeled and chopped
- 3 cloves of garlic
- 1x 2 inch piece of ginger
- 1 tsp turmeric powder
- 1/2-1 tsp curry powder
- 1 tsp cinnamon
- Coriander (optional to serve)
- Coconut Yoghurt (optional to serve )
Soak the red lentils over night with water and a squeeze of lemon. Rinse the red lentils in a sieve under running water.
Start by frying the onion slowly, for 10 minutes, adding a good crack of salt and adding more oil if it starts catching on the pan.
Add the garlic, ginger, cinnamon, turmeric, curry powder and mushrooms and stir on a low heat for a further two minutes being careful not to burn the garlic.
Add the coconut milk, bone broth and lentils and bring to the boil before reducing to a simmer for 40 minutes.
Serve with rice or cauliflower rice and top with coriander and serve with a dollop of coconut yoghurt. Enjoy your Mushroom Dahl!
If you like mushrooms, also try my Zingy Cabbage and Mushroom Salad.
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