Mushroom Dal

Preheat the oven to 200°C/180°C fan. Roughly chop the chestnut and portabello mushrooms. Peel and finely chop the onion. Finely chop the red chilli. Split the cardamom pods open with the back of a knife. Chop the tomatoes roughly.

Place all the mushrooms on a baking tray, drizzle generously with oil and season with a pinch of salt. Bake for 25 min until crisp.

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and cook for 7 min until softened. Once softened, add the chilli (spicy!), turmeric, cardamom pods, cumin and ginger garlic paste and cook for 1 min further.

Add the dal, stock cube, measured water and tomatoes. Simmer for 35-40 min until the dal are almost falling apart and the dal resembles a very thick stew. Once ready, add the coconut cream to the dal and cook for 2 min further. 

Meanwhile, de-seed and roughly chop the green chilli. Peel and mince the ginger (tip: use a spoon to peel the ginger). Pick the mint leaves. Chop the mint leaves and coriander, including its stems, roughly. 

Juice the lemons directly into the drum of a food processor. Add the green chilli (spicy!), ginger, coriander, mint, black salt and sugar and blitz for 2 min until smooth. If the chutney looks too thick, add a splash of cold water. Serve the roasted mushrooms over the dal and drizzle with the coriander chutney.