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The ingredients needed to prepare Crispy mushroom dal with coriander chutney:
- Take coriander
- Prepare red lentils
- Use solid coconut cream
- Provide fresh root ginger
- Provide brown onions
- You need garlic cloves
- Take dried chilli flakes
- You need curry powder
- Get green lentils
- Provide vegetable stock cubes
- Get portobello mushrooms
- You need rice vinegar
- Take Olive oil
- Use Vegetable oil
- Provide Pepper
- Get Salt
- Provide Sugar
Instructions to make Crispy mushroom dal with coriander chutney:
- Here are all the ingredients.
- Boil a kettle. Preheat grill to medium-high heat.
- Place the coconut cream sachets in a mug and cover with boiled water. This will soften the hard cream.
- Peel and finely slice the brown onions.
- Heat a large wide-based pan with a large drizzle of vegetable oil over a medium heat. Once hot, add HALF of the sliced onion with a pinch of salt. Cook for 5 mins or until softened.
- Meanwhile, rinse the red lentils under a cold tap. Dissolve the vegetable stock cubes in 550ml boiler water.
- Add the curry powder to the softened onion and cook for 1 min. Add the rinsed red lentils and canned lentils (do not drain). Add the stock and softened coconut cream and stir. Leave in pan and stir occasionally for 15-20 mins, until all the water is absorbed and the lentils are tender and porridge-like in consistency
- Meanwhile, cut the portobello mushrooms into wedges. Add them to a baking tray with the remaining sliced onion, drizzle with olive oil and season with salt. Place them under the grill for 5-10 mins or until nicely charred, keep an eye on them to make sure they don't burn.
- Meanwhile, peel and roughly chop (or grate) the garlic. Peel the ginger (scrape the skin off) and roughly chop (or grate). Chop the coriander finely, including the stalks.
- Grind the garlic and ginger in a pestle and mortar with a pinch of salt until you're left with a smooth paste. Then transfer to a mixing bowl.
- Add the chopped coriander, rice vinegar, chilli flakes (adjust chilli flakes quantity based on how hot you like it), a pinch of sugar, and 6tbsp olive oil to the paste. Mix to combine. This is the coriander chutney.
- Taste dal and season with more salt and pepper as needed. Serve dal in bowls, dot the coriander chutney around the bowl, and top with the grilled mushrooms and onions.
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