Mushroom Dal

with Coriander Chutney

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Instructions

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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.

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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.

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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!)turmericcardamom podscumin and ginger garlic paste and cook for 1 min further.

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4 Simmer

Add the dalstock 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. 

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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. 

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6 Blitz chutney

Juice the lemons directly into the drum of a food processor. Add the green chilli (spicy!), ginger, coriandermint, 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

Number of people

Dal

Brown onion 1 Piece
Small red chilli 1 Piece
Cardamom pods 4 Piece
Tomatoes 1 Piece
Vegetable oil 1 Tbsp
Turmeric powder 2 Grams
Cumin powder 2 Grams
Ginger garlic paste 20 Grams
Toor dal 150 Grams
Vegetable stock cube 1 Piece
Water 900 ML
Coconut cream 200 Grams

Chutney

Large green chilli 1 Piece
Ginger 30 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Lemon 1 Piece
Black salt 2 Grams
Brown sugar 5 Grams

Mushrooms

Chestnut mushrooms 250 Grams
Portabello mushroom 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

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

photo

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.

photo

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.

photo

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!)turmericcardamom podscumin and ginger garlic paste and cook for 1 min further.

photo

4 Simmer

Add the dalstock 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. 

photo

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. 

photo

6 Blitz chutney

Juice the lemons directly into the drum of a food processor. Add the green chilli (spicy!), ginger, coriandermint, 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

Number of people

Dal

Brown onion 1 Piece
Small red chilli 1 Piece
Cardamom pods 4 Piece
Tomatoes 1 Piece
Vegetable oil 1 Tbsp
Turmeric powder 2 Grams
Cumin powder 2 Grams
Ginger garlic paste 20 Grams
Toor dal 150 Grams
Vegetable stock cube 1 Piece
Water 900 ML
Coconut cream 200 Grams

Chutney

Large green chilli 1 Piece
Ginger 30 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Lemon 1 Piece
Black salt 2 Grams
Brown sugar 5 Grams

Mushrooms

Chestnut mushrooms 250 Grams
Portabello mushroom 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
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