Mushroom and Okra Daal

• Prep time: 0:10:00
• Cook time: 0:40:00
• Serves: 2

Ingredients

• 2 tablespoon vegetable oil
• 2 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 teaspoon dried chilli flakes
• 3 clove garlic
• 150 gram red lentils
• 300 milliliter hot chicken or vegetable stock
• 150 gram okra
• 150 gram mushrooms

Method

• Finely chop the garlic. Rinse and trim the okra, cutting them into 2 cm chunks. Slice the mushrooms into 5 mm thick slices.

• Heat a medium non-stick saucepan over a medium heat. Add the cumin and mustard seeds, and garam masala, and dry fry for 1 minute, or until the mustard seeds begin to jump and pop.

• Lower the heat. Add the garlic and chilli and cook for a minute or two until the garlic begins to turn golden.

• Add the lentils and coat in oil. Add the stock to the pan to cover the lentils.

• Simmer the lentils until the stock has been absorbed, approx. 20 minutes.

• Check the consistency of the lentils. If they are not yet cooked, add some more stock and continue to cook.

• Add the okra and cook for 5 minutes. Add the mushrooms and cook for a further 10 minutes.

• Remove from the heat and serve with white rice.