A spinach and mushroom dhal

This is a quick and easy dhal to make.


  • 250 grams red lentils
  • 1 large onion
  • 4 Cloves garlic chopped
  • 1 piece thumb sized ginger chopped
  • 1 long dried red chilli
  • 1 tsp tumeric
  • 1 tsp mustard seed
  • 1 tsp cumin seeds
  • 1 bunch of spinach
  • 10 chesnut mushrooms (or 3 portabello mushrooms)
  • Boiling Water
  • 1 tsp salt


Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.

When the lentils are cooked, chop the spinach and add to the lentils. Cover and simmer until the spinach has wilted. If to watery, simmer for a few minutes open.

Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.

Slice the remaining half of the onion, and slice the mushrooms into thin slices.

Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.

After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.

Fry until the mushroom is soft then pour the whole contents of the frying pan into the dhal, stir, and serve immediately.


About Gourmet Gorman
I'm a musician who enjoys cooking

4 Responses to A spinach and mushroom dhal

  1. joanspiller says:

    never been a fan of dhal but love the look of some your recipes, thanks .. might steal you idea and post a bunch more pics when putting recipes online too! 🙂

  2. Thanks for having a look….but I can’t claim credit for putting loads of pics up…saw it on a few other blogs.
    Try the dhal though… you never know, you may enjoy it… 🙂

  3. joanspiller says:

    I will have to give it a go, I am soooo freaked out by dhal having only had it (badly) once 😉
    Wish us luck! (Me and the dhal!) LOL
    PS My camera has beef fat on it, do you suppose this is insurable? 🙂

  4. Good luck. Beef fat is always a good thing….

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