Mushroom Curry Recipe – Chana Dal & Tamarind Flavors

Last Updated on 2 months by Neha Deshmukh

Mushroom Curry Recipe – Chana Dal & Tamarind Flavors

Introduction

There’s just something magical about a well-made mushroom curry, isn’t there? It’s comforting, flavorful, and surprisingly versatile. This particular recipe holds a special place in my heart. I first stumbled upon a version of it during a trip to South India, and I’ve been tweaking it ever since to get it just right. The secret? A beautiful blend of earthy chana dal, tangy tamarind, and a warm, homemade spice powder. It’s a little different from your everyday mushroom curry, and I think you’ll absolutely love it!

Why You’ll Love This Recipe

This mushroom curry isn’t just delicious; it’s a flavor adventure! The chana dal adds a lovely nutty texture and protein boost, while the tamarind provides a delightful sourness that balances the richness. Plus, the homemade spice blend takes it to another level. It’s a relatively quick weeknight meal, but feels special enough for guests.

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 2 cups mushrooms (mix of shitake and oyster)
• 1 small marble-sized ball tamarind
• To taste salt
• 1 tsp garam masala (or 1 clove + 1 cardamom pod + ¼” cinnamon)
• 1 tbsp chana dal (split bengal gram)
• 1 tsp whole black pepper
• 2 tsp oil
• ½ tsp mustard seeds
• 2 dry red chillies
• A few curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: The Protein Powerhouse

Chana dal, or split Bengal gram, is a staple in Indian cooking. It adds a lovely texture and a good dose of protein to the curry. You can find it at most Indian grocery stores, or online. About 75g of chana dal is equivalent to 1 tablespoon.

Garam Masala: Building Depth of Flavor – Regional Variations

Garam masala is a blend of warming spices, and every family has their own version! I like to make mine from scratch with cloves, cardamom, and cinnamon. But a good quality store-bought garam masala works perfectly too. The aroma is just incredible.

Tamarind: The Tangy Secret

Tamarind is what gives this curry its signature tang. Using a marble-sized ball allows you to control the sourness. If you can’t find a ball, tamarind paste is a good substitute (see FAQs).

Mushrooms: Shitake & Oyster – A Flavorful Combination

I love using a mix of shitake and oyster mushrooms for their different textures and flavors. But feel free to use any mushrooms you like – button mushrooms, cremini, or even portobello would work well. Around 150g of mushrooms is about 2 cups.

Oil: Choosing the Right Oil for Authentic Taste

Traditionally, this curry would be made with mustard oil. However, if you don’t have that, any neutral-flavored oil like vegetable or canola oil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the chana dal, whole black pepper, and garam masala ingredients (clove, cardamom, cinnamon) in a pan until they become fragrant – about 3-5 minutes. Be careful not to burn them! Let them cool completely, then grind them into a fine powder.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready! Add the dry red chillies and curry leaves, and sauté for about 10 seconds until fragrant.
3. Add the mushrooms and salt to the pan. Cook, stirring occasionally, until they’re tender and all the moisture has evaporated – this usually takes 5-7 minutes.
4. Next, add the tamarind extract (made by soaking the tamarind ball in warm water and squeezing out the pulp). Simmer for about 5 minutes, or until the gravy starts to thicken.
5. Stir in the ground spice powder and cook for another 3-4 minutes, allowing the flavors to meld together. Give it a taste and adjust the salt if needed.

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Grinding your own spices makes a huge difference in flavor. It’s worth the extra effort!
• If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Fiery: Adjust the number of red chillies to control the heat. For a milder curry, remove the seeds from the chillies.
• Festival Adaptation – Navratri/Vrat Friendly Version: Omit the chana dal for a version suitable for fasting periods.

Serving Suggestions

This mushroom curry is best served hot with steamed rice or roti. A side of cooling yogurt or raita is also a lovely addition. My family loves it with a simple cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of mushrooms work best in this curry?

While I love the combination of shitake and oyster mushrooms, you can really use any variety you enjoy. Button, cremini, or portobello mushrooms all work well.

Can I use tamarind paste instead of a tamarind ball?

Yes, absolutely! Use about 1-2 tablespoons of tamarind paste, adjusting to taste.

How can I adjust the sourness of the curry?

Add more or less tamarind extract. Start with a smaller amount and add more gradually until you reach your desired level of sourness.

What is the best way to grind the spices for the freshest flavor?

A spice grinder is ideal, but a coffee grinder (dedicated to spices only!) works well too. You can also use a mortar and pestle for a more traditional approach.

Can this curry be made ahead of time?

Yes, you can make the curry a day or two in advance. The flavors actually develop even more over time! Just store it in the refrigerator and reheat before serving.