Fundamentally Good

with Mushrooms, Sprouts, and Basmati Rice

Lately I have been refocusing on food and putting extra effort into making wholesome yet delicious meals and new recipes. I love Indian food, which is why I jumped at the chance to make dal. Like many others, I was under the impression that cooking Indian food was going to be challenging to take on, but fortunately I found it pretty straight forward. So if you’ve never tried making Indian food before, trust me, this one is fool proof!

For the Dal:

• 1 Yellow Onion, finely diced
• 2-3 inch piece of Ginger Root, finely grated (2-3 tablespoons)
• 2 inch piece of Turmeric Root, finely grated (about 2 tablespoons)
• 4 Garlic Cloves, minced
• 2 tsp Curry Powder
• 2 tsp Cumin
• 2 tsp Salt
• 2 cups Red Lentils, rinsed and sorted
• 2 tbsp Cilantro, finely chopped
• 50 oz Vegetable Stock
• Juice of 1 Lemon

Other Ingredients:

• 1 1/2 cups Basmati Rice, cooked and set aside
• 5 medium Crimini Mushrooms, sliced thin
• Olive Oil
• Salt and Pepper
• Sprouts

Directions:

In a large stock pot, combine all the dal ingredients except for the lemon juice. Bring to a boil, then reduce to medium-low heat and let cook for 30 minutes minimum, stirring occasionally. After dal has thickened, remove from heat and stir in lemon juice.

• 

• 

Heat the mushrooms in a frying pan with a touch of olive oil, salt, and pepper and let cook over medium heat for 10-12 minutes, or until cooked.

To serve: In a wide or shallow bowl, add rice, dal, sprouts, and mushrooms. Enjoy! This meal makes for great leftovers.