Mushroom Dal

with Coriander Chutney
Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.
1,212 Reviews
Cals 672 · Prot 30 · Carbs 88 · Fat 25
Vegan
Try Hello Chef Now
50 min
Mushroom Dal with Coriander Chutney
Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.
1,212 Reviews
Cals 672 · Prot 30 · Carbs 88 · Fat 25
Vegan
Try Hello Chef Now
Download PDF
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 15*
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

Allergens

*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2812 / 672
Fats (g) 25.2
of which saturated (g) 21.3
Carbohydrates (g) 88
of which sugars (g) 13.3
Fibers (g) 21.3
Proteins (g) 30.4
Salt (g) 1.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep veg

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.
Roast mushrooms

2 Roast mushrooms

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.
Fry onion

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.
Simmer

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.
Prep chutney

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.
Blitz chutney

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.
Tip! Not got a food processor? Try using a pestle and mortar or blender instead!
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