Tangy Tamarind Mushroom & Lentil Stew Recipe

About this recipe

A hearty and tangy stew combining earthy mushrooms with protein-rich lentils, infused with tamarind and aromatic spices for a comforting lunch.

Ingredients

• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Wash and slice the mushrooms into bite-sized pieces and set aside.
2. 2. Rinse the red lentils thoroughly under running water and drain.
3. 3. Heat vegetable oil in a pan and add mustard seeds until they start popping.
4. 4. Add curry leaves, finely chopped onions, garlic, and ginger; sauté until golden brown.
5. 5. Stir in chopped tomatoes and cook until softened and blended with spices.
6. 6. Add turmeric, cumin, coriander, and red chili powder; mix well for a fragrant base.
7. 7. Pour in tamarind pulp and cook until the tangy aroma is released, about 2 minutes.
8. 8. Add the sliced mushrooms and sauté for 3-4 minutes until lightly browned.
9. 9. Stir in the rinsed lentils and pour water; bring the mixture to a boil.
10. 10. Lower the heat and simmer for 20 minutes until lentils are tender and stew thickens.
11. 11. Season with salt and adjust the spices to your taste preference.
12. 12. Garnish with freshly chopped coriander leaves before serving.