Chettinad · Lunch, Dinner

Mushroom pepper fry, Chettinad style

Mushrooms tossed in a fiery black pepper and garlic masala, quick enough for a weeknight.

Calories

416 kcal

Protein

15 g

Carbs

67 g

Fat

10 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Gluten free
• Dairy free

Ingredients

• 50 g Basmati rice
• 20 g Toor dal
• 200 g Mushrooms
• ½ onion Onion
• 1¼ tsp Black pepper
• 1 clove Garlic
• 2 g Curry leaves
• ½ tbsp Sunflower oil
• ¼ tsp Turmeric
• ¼ tsp Salt

Method

1. Cook the rice until tender and simmer the toor dal separately until soft; set both aside.
2. Heat the oil, cook the onion and garlic for 5 minutes until soft.
3. Add the mushroom and turmeric, and cook over high heat for 8 minutes until browned and any liquid has evaporated.
4. Toss through the crushed pepper and curry leaves, and cook 2 minutes more.
5. Season with salt and serve with the rice and dal.

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