Crispy mushroom dal with coriander chutney
Crispy mushroom dal with coriander chutney

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, crispy mushroom dal with coriander chutney. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Crispy mushroom dal with coriander chutney is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Crispy mushroom dal with coriander chutney is something that I have loved my whole life.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook crispy mushroom dal with coriander chutney using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Crispy mushroom dal with coriander chutney:
  1. Take 40 g coriander
  2. Take 200 g red lentils
  3. Take 100 g solid coconut cream
  4. Get 30 g fresh root ginger
  5. Take 2 brown onions
  6. Make ready 2 garlic cloves
  7. Make ready 1 tsp dried chilli flakes
  8. Make ready 2 tbsp curry powder
  9. Prepare 2 cans green lentils
  10. Get 2 vegetable stock cubes
  11. Get 300 g portobello mushrooms
  12. Make ready 30 ml rice vinegar
  13. Prepare Olive oil
  14. Take Vegetable oil
  15. Take Pepper
  16. Take Salt
  17. Take Sugar

If the chutney is looking too thick, add a splash of cold water. Serve the roasted mushrooms over the dal and drizzle with the coriander chutney. Here is how you achieve it. Ingredients of Crispy mushroom dal with coriander chutney.

Instructions to make Crispy mushroom dal with coriander chutney:
  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.

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