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

Method:

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