Wild Mushroom and Paneer Pilaf with Urad Dal

Modern Spice by Monica Bhide is quickly becoming a favored cookbook in my kitchen. And best of all, Ms. Bhide includes lots of recipes for paneer cheese! I've been meaning to post this recipe for a while now, but better late than never. The first time I made it, the pictures turned out muddy, so I was loath to share until I could properly capture this pretty dish.

I served this delightful dish with Indian-style beet salad with a yogurt dressing, also inspired by Modern Spice.

Wild Mushroom and Paneer Pilaf with Urad Dal

Recipe by Lisa Turner Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Cuisine: Indian Published on September 9, 2010 An extraordinary and colorful spiced wild mushroom and rice pilaf served with golden brown fried paneer cheese — a modern-style Indian classic Print this recipe Ingredients: 1/2 oz (14 grams) dried wild mushrooms 1 cup white basmati rice 1/2 cup urad dal without skins 2 1/2 cups water 2 tablespoons olive oil or butter 1 small red onion, finely chopped 1 small clove garlic, minced or crushed 3 cups fresh wild mushrooms (portobello, oyster, cremini or shiitake), sliced 2 fresh green chilies, seeded and finely chopped 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon chili powder or crushed dried red chilies 1 teaspoon ground coriander 2 teaspoons dried fenugreek leaves 1/2 teaspoon sea salt, or to taste 1 tablespoon olive oil 14 oz (400 grams) paneer cheese, cubed handful of fresh parsley or cilantro, chopped Instructions: In a small bowl, soak the dried mushrooms in hot water for about 20 minutes. Drain, reserving the soaking liquid, chop the mushrooms, and set aside. Rinse the rice and urad dal and soak in 2 1/2 cups of water as well as the mushroom soaking water for 20 minutes. Heat the oil or butter in a large saucepan over medium heat. When hot, add the onion and garlic and stir and fry for 5 minutes. Increase the heat slightly and add the dried mushrooms and fresh mushrooms to the pan. Cook, stirring often, until the mushrooms begin to release their liquid and the liquid evaporates. Reduce the heat to medium and add the green chilies, turmeric, cayenne, chili powder, coriander and fenugreek. Stir in the rice and urad dal with their soaking liquid, and salt to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium heat. When hot, add the paneer cheese and fry, stirring often, until the paneer is golden brown. Remove with a slotted spoon. Fluff the rice and mushrooms with a fork. Transfer to serving plates, top with the fried paneer cheese, and garnish with parsley or cilantro. Makes 4 - 6 servings

Other recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Paneer Mushroom Masala
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Chickpea Vindaloo

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