Tasty, spicy, warming, good for you and easy to make
The recipe
Soak 125g of moong dal skinned and split mung beans for 30 minutes in warm water.
Peel and roughly chop 1 medium onion, then cook it in 30g of melted butter over a moderate heat until translucent. Add 1 tbsp of mustard seeds and cook until they start to pop, then stir in 1 crushed clove of garlic. Peel and grate a 50g lump of ginger, stir into the onions then add a finely chopped red chilli. Continue cooking for 5 minutes, stirring regularly.
Stir in the contents of a 400g can of chopped tomatoes and a can of water and bring to the boil. Season with salt and black pepper then stir in the soaked and drained mung beans and leave to cook at a calm simmer for 30 minutes. Check the liquid level regularly. Lastly, stir in 1 tbsp of garam masala.
Place 2 large, flat mushrooms in a foil-lined oven dish. Baste them all over with 50g of melted butter, the juice of 1 lemon and 5 tbsp of water. Season, then scrunch the edges of the foil together to loosely seal. Bake in a preheated oven at 200C/gas mark 6 for about 20-25 minutes, basting as necessary.
Check the dal for seasoning, then divide between 2 large bowls, place a baked mushroom on top and spoon over any baking juices. Enough for 2.
The trick
Soaking the moong dal reduces the cooking time considerably, but it is not entirely necessary. It is worth keeping an eye on the liquid levels while they are cooking should you choose not to pre-soak the beans, topping up with a little vegetable stock or water as necessary.
The twist
Use small brown lentils instead of mung beans. Instead of serving with baked mushrooms use the dal as a stuffing for baked aubergines, stirring the aubergine flesh into the dal as it cooks.
Email Nigel at nigel.slater@observer.co.uk or follow him
Read more: www.theguardian.com
