Crispy mushroom dal with coriander chutney

Name: Crispy mushroom dal with coriander chutney
Yield: 4 servings
Cuisine: British
Ingredients: 40 g coriander; 200 g red lentils; 100 g solid coconut cream; 30 g fresh root ginger; 2 brown onions; 2 garlic cloves; 1 tsp dried chilli flakes; 2 tbsp curry powder; 2 cans green lentils; 2 vegetable stock cubes; 300 g portobello mushrooms; 30 ml rice vinegar; Olive oil; Vegetable oil; Pepper; Salt; Sugar

Matthew J Williams @matt

Bristol, UK

#gousto #dalicious #mushroom #{mushroom dal} #{mushroom}

Matthew J Williams @matt

Bristol, UK

#gousto #dalicious #mushroom #{mushroom dal} #{mushroom}

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Ingredients

4 servings

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Steps

1

Here are all the ingredients.
2

Boil a kettle. Preheat grill to medium-high heat.
3

Place the coconut cream sachets in a mug and cover with boiled water. This will soften the hard cream.
4

Peel and finely slice the brown onions.
5

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.
6

Meanwhile, rinse the red lentils under a cold tap. Dissolve the vegetable stock cubes in 550ml boiler water.
7

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
8

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.
9

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.
10

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.
11

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.
12

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.