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’ in Hindi, and with a spicy Bangla twist they're what cool autumn nights call for, especially with a warm bowl of mushroom and spinach rice on the side.
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665 kcal
(per portion)
Ingredients you'll need
  • 150g red lentils
  • 2 garlic cloves
  • A thumb of ginger
  • 200g white mushrooms
  • 150g brown basmati rice
  • 1 tsp turmeric
  • A pinch or two of chilli powder
  • 1 onion
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 100g baby leaf spinach
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
Step by step this way
  • 1.

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

  • 2.

    Peel and grate the garlic and ginger. Finely slice the mushrooms. Rinse the rice in a sieve under cold water for 1 min, then set aside to drain.

  • 3.

    Warm a small pan over a medium heat. Add ½ tbsp oil and the mushrooms. Season with salt and pepper. Stir and fry for 8-10 mins till browned and juicy. Add the rice and 300ml boiling water. Cover. Simmer over a very low heat for 20-25 mins till all the water has been absorbed. When the rice has absorbed all the water, take off the heat. Set aside, lid on, for 5 mins to finish cooking.

  • 4.

    Meanwhile, drain the lentils and leave them in the sieve. Warm ½ tbsp oil in the empty lentil pan. Add half the ginger and garlic, 1 tsp turmeric and a pinch of chilli powder. Stir and fry for 30 secs. Add the soaked lentils and 450ml boiling water.

  • 5.

    Season with a good 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 the lentils need it. This is your daal.

  • 6.

    While the lentils simmer, peel and slice the onion. 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.

  • 7.

    Add the rest of the garlic and ginger to the onion with 1 tsp each of the cumin and fennel seeds and a pinch of chilli powder. 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.

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