Bengali Masoor Daal & Mushroom Rice Recipe | Abel & Cole
Bengali Masoor Daal & Mushroom Rice
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Prep: 10 mins
Cook: 30-35 mins
Masoor Daal means red lentils, and with a bangla twist they're what cold nights call for. Especially with our mushroom and spinach rice on the side.
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776 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g bag of red lentils
  • A 200g bag of brown basmati rice
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • A 200g punnet of white mushrooms
  • A few pinches of chilli powder
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 850ml boiling water
You'll need
  • A couple of pans with lids
  • Sieve
  • Measuring jug
  • Frying pan
Step by step this way
  • 1.

    Tip the lentils into a pan. Tip the rice into a separate pan. Pour enough cold water into both pans to cover the lentils and rice. Leave them to soak while you prepare the veg.

  • 2.

    Peel and slice the onion. Peel and grate the garlic and ginger. Finely slice the mushrooms.

  • 3.

    Drain the rice. Warm the pan over a medium heat. Add ½ tbsp oil and the mushrooms. Season. Stir and fry for 5-8 mins till golden. Add the rice and 350ml boiling water. Cover. Simmer over a very low heat for 20-25 mins till all the water has been absorbed.

  • 4.

    Meanwhile, drain the lentils and leave them in the sieve. Warm ½ tbsp oil in the empty lentil pan. Add half the ginger, garlic, a pinch of chilli powder and 1 tsp of the turmeric. Stir and fry for 30 secs. Add the soaked lentils and 500ml boiling water.

  • 5.

    Season with a pinch of salt and pepper. Pop the lid on the pan. Bring to the boil. Turn the heat down. Cover. Simmer for 10-15 mins till the lentils are soft and thick but still a little soupy. Keep your eye on the pan. Stir every so often so they don’t catch and burn. Add more water if they need it.

  • 6.

    Warm ½ tbsp oil in a frying pan over a medium heat. Add the sliced onion. Stir and fry for 8-10 mins till golden. When the rice has absorbed all the water, take off the heat. Set aside, lid on, for 5 mins to finish cooking.

  • 7.

    Add the rest of the garlic, ginger and a pinch of chilli powder to the onion with 1 tsp each of the cumin and fennel seeds. Stir and fry for 1 min. Take off the heat.

  • 8.

    Stir the spinach into the cooked mushroom rice so it wilts. Serve the rice with the daal, topped with the spiced fried onions.