Tomato and mushroom dhal (portabellini)

Tomato and mushroom dhal (portabellini)


For 5


  • 30 ml Oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 15 ml fresh ginger, finely grated
  • 15 ml curry paste
  • 400 g portabellini mushrooms, halved
  • 1 x 410g tin chopped tomatoes
  • 2 x 410g tins brown lentils, drained
  • 45 ml plain yoghurt or thick cream
  • 30 ml fresh coriander, chopped

Tomato and mushroom dhal (portabellini) Method

  1. Heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes. Add the ginger, curry paste and mushrooms and cook for 3-4 minutes. Stir in the tomatoes and lentils and simmer for 5 minutes.
  2. Top with yoghurt or cream and coriander. Serve with rice or naan breads, raita and/or toasted coconut.
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