Peppery Chestnut Mushrooms + Brown Lentils with Saffron Rice

There are days when only simple home food will make the cut. It feels like a warm hug from someone you miss the most, and can make your day a whole lot brighter. For those days, here is a rendition of lentils and mushrooms, coming together in a peppery + spicy coconut milk sauce. The spices are toasted fresh and crushed to bring out more flavour, and a pinch of sugar allows them to stand out even better. The lentils are cooked separately to keep from stealing the mushroom’s thunder, and then later added in. A dash of coconut milk brings it together, rounding it all up nicely. Paired with fragrant saffron rice, this is the perfect rainy day bowl of goodness.

Kitchen-384.jpg

Ingredients

For the Peppery Chestnut Mushrooms + Brown Lentils

  • 1/2 cup brown lentils

  • 2 1/2 cups water

  • 1/2 tsp turmeric powder

  • 1/2 tsp fennel seeds

  • 1/2 tsp cumin seeds

  • 1/2 tsp coriander seeds

  • 1 tsp black peppercorns

  • 1 tbsp coconut oil

  • 8-10 curry leaves

  • 1/4 tsp mustard seeds

  • 2 bird’s eye chillies, chopped finely

  • 1 large clove of garlic, sliced thin

  • 1 inch knob of ginger, peeled and sliced thin

  • 1 medium onion, sliced thin

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 200g chestnut mushrooms, sliced

  • 1 tsp raw sugar

  • 1/4 cup coconut milk

  • 1 tbsp lemon juice

  • Handful chopped coriander leaves

For the Saffron Rice

  • 1 tbsp unsalted butter

  • 1 bayleaf

  • 1 stick cinnamon

  • 2 cloves

  • 1/2 tsp cumin seeds

  • 8-10 strands of saffron

  • 2 tbsp milk

  • Salt to taste

  • 1 3/4 cups hot water

Method of Preparation

  1. Steep the saffron strands in 2 tbsp warm milk, and set aside for at least 30 minutes.

  2. Place the brown lentils + water + 1/2 tsp turmeric powder in a saucepan over medium heat. Cook for 30 minutes, and turn off the heat.

  3. To a non-stick pan on low heat, add the fennel seeds + cumin seeds + coriander seeds + black peppercorns, and stir constantly to avoid burning. As the spices become fragrant turn off the heat. Transfer to a mortar and use a pestle to gently crush the spices, and set aside.

  4. To a large non-stick pan on medium heat, add the coconut oil. As it begins to heat, add the curry leaves + mustard seeds. When the seeds begin to crackle, add the bird’s eye chillies + garlic + ginger. Sauté for ~2 minutes till the garlic turns a mild golden. Then add the onions, sauté for a minute before adding salt. Cook on low/medium heat for ~10 minutes. Then add 1/2 tsp turmeric powder + the crushed spices. Sauté for a minute before adding the mushrooms. Increase the heat a little and allow the mushrooms to brown. Add the raw sugar + more salt as needed. Once the mushrooms have browned, add the cooked lentils. Sauté for ~2 minutes. Add the coconut milk, and bring to boil. Simmer, add the lemon juice + coriander leaves, stir to combine and turn off the heat.

  5. For the saffron rice - to a saucepan on medium heat, add the butter. As it melts, add the bay leaf + cinnamon + cloves + cumin seeds. As they become fragrant, add the basmati rice + salt. Sauté constantly till about half the rice turns opaque. Add the hot water + saffron with milk. Simmer, cover and cook for 17 minutes.

  6. Serve hot rice on the side of the peppery mushrooms + brown lentils, and enjoy!