- 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
- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
- 850ml boiling water
- A couple of pans with lids
- Measuring jug
- Frying pan
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.
Peel and slice the onion. Peel and grate the garlic and ginger. Finely slice the mushrooms.
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.
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.
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.
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.
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.
Stir the spinach into the cooked mushroom rice so it wilts. Serve the rice with the daal, topped with the spiced fried onions.