Spicy Lentils With Mushrooms

Total Time
1hr 20mins
20 mins
1 hr

"Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)

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  1. Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
  2. Add remaining ingredients, except for salt and fresh coriander.
  3. Simmer for about an hour.
  4. Add salt and pepper.
  5. Remove cinnamon stick.
  6. Garnish with fresh coriander.
Most Helpful

5 5

This recipe turned out so good! I didn't follow it EXACTLY because I didn't have all the ingredients. Skipped the 'shrooms, used red lentils, had no tumeric or cumin seeds, but used a LOT of cumin powder. Maybe around 3 Tbsp. Instead of coriander I sprinkled a little bit of dried parsley at the end. Thanks!

4 5

Really nice. I didn't change any of the spice and I used canned lentils, more mushrooms & added 2 blocks of frozen spinach (approx. 100g). Next time i will add some chili while the onion is cooking.