Red Lentil Daal with Mushrooms and Zucchini

Spicy but not overwhelming daal with aromatic garam masala, chewy mushrooms and tender zucchini.

Red Lentil Daal with Mushrooms and Zucchini

Serves 8

This daal is spicy but not overwhelming with aromatic garam masala doing a lot of the heavy lifting on flavor. The mushrooms add a chewy earthiness not typical in daal while the zucchini is just the opposite adding tender vegetal heft. Top with cold yogurt for a welcome tang to lift the rich flavors and add temperature contrast to the hot daal and rice.

“Recipe Tips:

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Ingredients

Base

30ml (2 T) vegetable oil

9g (1 T) whole cumin seeds

600g (2 large) onions, chopped 

Aromatics

15g (1 T) ginger, minced

8 garlic cloves, minced

2 cheongyang or serrano chilis, minced

3 whole cloves

1 bay leaf

500g (3 medium) tomatoes, chopped

3 T kimchi brine - optional 

Spices

4 t ground coriander

2 t mushroom bullion

2 t ground turmeric

2 t gochugaru

2 t garam masala

1 t ground black pepper

0.50 – 1 t kosher salt

1 T yondu or soy sauce

1200ml (6 c) water 

Daal and Fillings

400g (4 large) king oyster mushrooms, 1 in dice

300g (heaped 1.25 c) red lentils, rinsed

575g (2 large) zucchini, 1 in dice

Method

1.      Heat a large pot over medium-high.

• When the oil begins to shimmer, add the cumin seeds and sizzle for 10 seconds.

• Add the onions and cook stirring occasionally for 7 minutes.

• Reduce heat to medium.

• Add the ginger, garlic, chilis and whole spices. Cook for 1 minute.

• Add the tomatoes and kimchi brine. Cook partially covered for 15 minutes stirring occasionally.

The tomatoes should be soft and the tomato liquid and kimchi brine should be mostly gone.

If this has not yet happened, continue to cook until it does.

• Add the dry spices, starting with 0.50 t salt and cook for 45 seconds.

• Add the yondu and water scraping up any fond they may have formed.

• Add the lentils and mushrooms.

• Cover and bring to a boil.

• Reduce to a simmer and cook for 20 minutes.

• Add the zucchini and increase heat to return to a boil, covered.

• Reduce the heat and simmer for 20 minutes partially covered.

For a thicker daal, simmer uncovered at this stage.

• Taste and adjust seasoning as desired.

2.      Serve with plain yogurt and flatbreads or rice.