Mushroom Dhansak

There's something truly wonderful about mushrooms in a curry - I think it has to do with the way they absorb flavour and provide texture no matter what dish you're making. This recipe packs a real punch and really hits the spot when you're in the mood for Indian...


Dhansak roughly translates as 'grains with vegetables' and it traditionally involves lentils and veg cooked down together with spices to make whatever meat you're using go a lot further. In this version, I skip the meat altogether but feel free to add in browned chunks of lamb or beef at the first step if you'd like.

Mushroom Dhansak

Serves 4

100g red lentils

1 large onion, chopped

400g tin chopped tomatoes

1 tsp ground turmeric

oil, for frying 

500g chestnut mushrooms, halved

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

30g fresh ginger, finely

4 cloves of garlic, finely chopped

1 red chill, finely chopped

2 heaped tbsp. natural yogurt, plus extra for serving

Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to cover by 2cm, then simmer gently, stirring every now and then, for 20 minutes or until the lentils are tender.

Heat a drizzle of oil in a separate pan and cook the mushrooms until golden brown all over and they have reabsorbed any liquid in the pan. Add the spices and cook for 2 minutes, then stir in the ginger, garlic and chilli. Cook for a few minutes then tip in the tomato and lentil mix, plus 200ml water.


Simmer for 20 minutes, then take off the heat and stir in the yogurt. Serve straight away with an extra dollop of yoghurt on top and some naan breads for dipping. if you like.