Mushroom Dal
with Coriander Chutney
Instructions
1 Prep veg
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.
2 Roast mushrooms
Place all the mushrooms on a baking tray, drizzle generously with oil and season with a pinch of salt. Roast in the oven for 25 min until crisp.
3 Fry onion
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.
4 Simmer
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.
5 Prep chutney
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.
6 Blitz chutney
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Not got a food processor? Try using a pestle and mortar or blender instead!
Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.
Cooking Time: 50 min
Equipment Required: Food processor
Cals 790 · Prot 33 · Carbs 78 · Fat 47
Dairy-Free
Ingredients
Dal
Chutney
Mushrooms
Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.
Cooking Time: 50 min
Equipment Required: Food processor
Cals 790 · Prot 33 · Carbs 78 · Fat 47
Dairy-Free
Instructions
1 Prep veg
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.
2 Roast mushrooms
Place all the mushrooms on a baking tray, drizzle generously with oil and season with a pinch of salt. Roast in the oven for 25 min until crisp.
3 Fry onion
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.
4 Simmer
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.
5 Prep chutney
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.
6 Blitz chutney
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.
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Not got a food processor? Try using a pestle and mortar or blender instead!
Ingredients
Dal
Chutney
Mushrooms
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