Ingredients

• 1 cup - Pink lentils (masoor dal)
• 500 g - Crimini mushrooms, quartered and then cut lengthwise
• 1 - Large onion, thinly sliced (optional)
• 1 tsp - Sugar
• 2 tsp - Red pepper flakes
• 4 - Garlic cloves, finely minced
• 1 tbsp - Garam masala
• Salt and black pepper to taste
• 3 tsp - Canola or other vegetable oil
• 2 tbsp - Lemon juice
• 1/4 cup - Coriander leaves, minced

How to Make Pink Lentils with Roasted Mushrooms

• Heat 1 tsp oil in a heavy bottom pan and add 2 tsp of garlic and 1 tsp red pepper flakes.
• Saute for a few seconds, then add the lentils and stir, add 3 cups of water.
• Bring to a boil, cook covered* for about 30 minutes, until the lentils are tender.
• Stir in salt and pepper and keep aside.
• In another pan, heat 1 tsp oil, add the onions (optional), sugar and cook on a medium flame.
• Stir and cook until the onions are caramelized for about 10 minutes, keep aside.
• In the same pan, heat the remaining oil and add 2 tsp of garlic and red pepper flakes.
• Add the mushrooms (set aside some for later) and stir fry until they soften.
• Add salt, black pepper and garam masala and cook until the mushrooms are cooked (but still have a bite to them).
• Mix the dal with the remaining mushrooms, bring to a boil.
• Check seasoning, mix in fresh coriander leaves and lemon juice.
• Top with mushrooms and caramelized onions.
• Serve hot with biryani.
• Recipe courtesy: Holy Cow Vegan.