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Monday, January 16, 2012

Channa Dal with Chanterelle Mushrooms


Our local foodie market has been carrying chanterelles, making it all too easy for me to indulge in these delicious golden mushrooms. I've been frying them in butter and eating them straight-up -yum! But, at some point, I decided to look through my cookbooks for recipes.

Happily, I found this easy and delicious soup recipe in The Artful Vegan, the second recipe book by Millennium's Executive Chef, Eric Tucker. Channa dal is the Indian name for small split garbanzo beans (I got mine at Malabar Indian Store on 4th St. in San Rafael). I've always made dal with red lentils, but I loved the channa dal. I cooked them until they were soft, but still held their shape and had a little texture. As the intro to the recipe suggests, the chanterelles really add magic, making this both a humble and luxurious dish. Ideal for the season, it's really good for you too!

Here's my adaption of the recipe:

Channa Dal with Chanterelle Mushrooms (from The Artful Vegan):


1 tsp sesame oil
1 tsp canola oil
1/2 large onion, diced
1/2 inch piece of peeled ginger, minced
1 garlic glove, minced
1 jalapeno pepper, seeded, deveined, and minced
1/4 tsp salt
1 TBS curry powder
1/2 tsp cumin
1 cup chanterelle mushrooms, torn
1 cup channa dal
3-4 cups vegetable stock

Heat the oils and cook the onion, garlic, ginger, jalapeno and salt for 5 minutes, until onion is soft. Add the curry powder and cumin and cook for 1 minute, stirring continuously. Add the chanterelles and cook for 5 minutes until soft. Add the vegetable stock and the channa dal and bring to a boil. Turn down to a simmer and cook until channa dal are soft (about 45 minutes).

8 Comments:

Blogger almostveg said...

I must try this recipe... why didn't I think of it. I always combine lentils with mushrooms for salads, lasagna etc, but never with Indian spices.
Thanks for sharing.

1:34 PM  
Anonymous michele said...

I never heard of this particular kind of mushroom. I learned something new and delicious looking.

5:38 PM  
Anonymous Eric said...

Looks and sounds good! I never thought about this kind of mix. Fine mushrooms are just like meat to me!

1:44 PM  
Anonymous legastronaut said...

This recipe is sooooo good! I've had so much fun changing it up with different kinds of curry powders. I have about 15 of them, thanks to this amazing spice shop in Seattle. I wandered in there on a trip once, and I've been ordering online since! Try this blend in here: http://www.worldspice.com/blends/masala-sambar - it's out of this world!

2:11 PM  
Blogger Catherine said...

Yep - lentils and mushrooms are a great combo!

legastronaut - I'm really looking into new spice combinations right now. Lentils and spices may not sound like a special thing, but when you start reading Indian cookbooks, you realize that the options are endless.

Thanks for visiting and commenting!

7:40 PM  
Blogger Cary said...

Hi Catherine,

I just found your website through Farmgirl Susan and LOVE it! Tell me, is your dal already cooked or do you buy the dried beans and cook it yourself like any other dried legume? Thanks for your help. Looking forward to exploring your great site!

3:50 AM  
Blogger Cary said...

This comment has been removed by the author.

3:50 AM  
Blogger Catherine said...

Hi Cary,

Thanks for your comment. Love Farmgirl Susan!

I purchased the channa dal dried at my local Indian store. I think you always get a better result if you use dried vs. canned. I'm not aware that you can buy it unspiced and cooked, but that would certainly be a easy option!

6:18 PM  

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