Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2812 / 672
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 redchilli. 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. Bake 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 gingergarlicpaste and cook for 1 min further.
Add the dal, stockcube, measuredwater 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 coconutcream to the dal and cook for 2 min further.
5 Prep chutney
Meanwhile, de-seed and roughly chop the greenchilli. 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 greenchilli(spicy!), ginger, coriander, mint, blacksalt 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 corianderchutney.
Tip!Not got a food processor? Try using a pestle and mortar or blender instead!