Mushroom Dahl with Coriander
Lentils. Coconut milk. Curry Powder. These make an amazing tasting everyday dahl. This isn't it though! Our Mushroom Dahl with Coriander Relish is not some simple and mundane dahl - it's our very special, loved and cherished winter meal that bursts with flavours and impresses with all the different textures. Don't skip the coriander relish - it's what makes this dish so memorable (Word of Caution: it's garlicky, and I mean raw garlic garlicky...)
Ingredients
- 3 small brown onions thinly sliced
- 180 g red lentils
- 1 tablespoon curry powder (we used medium)
- 200 ml rich & creamy coconut milk (about half a tin)
- 1 vegetable stock cube
- 250 g flat mushrooms sliced
For Coriander Relish:
- 10 g coriander finely chopped
- 1 garlic clove finely chopped
- 10 g root ginger finely chopped
- ¼ tsp chilli flakes
- ¼ tsp caster sugar
- 1 tablespoon rice vinegar
- 3 tablespoon olive oil
Instructions
- Heat some oil in a large pan and fry half of the sliced onions for about 5 minutes until starting to soften. Add the curry powder and crumble in a stock cube. Stir for a minute until fragrant.
- Tip in your red lentils. Then, add 200ml of creamy coconut milk and 160ml of water. Stir until combined.
- Cover with a lid and cook for 15-20 minutes on low heat, stirring occasionally.
- In the meantime, prepare your mushrooms for grilling. Thickly sliced mushrooms are added onto a baking tray in a single layer. Scatter with the rest of the sliced onions. Drizzle some olive oil and sprinkle with salt. Cook under the grill for 7-10 minutes. Keep your eye on them though and don't let the mushrooms burn. Your onions will turn crispy and may char a bit and that's ok.
- In the meantime, prepare your coriander relish. Add finely chopped garlic, ginger, coriander, chilli flakes, caster sugar and a tablespoon of rice vinegar into a pestle and mortar and crush until you end up with a rough paste.
- Transfer the mixture to a small bowl, add a pinch of salt, 3 tablespoon of olive oil and mix.
- When your dahl is cooked, divide it between two bowl. Top with your grilled mushrooms and onions. Serve with dollops of coriander relish.
Notes
Adapted from Crispy Mushroom Dal with Coriander Chutney
Nutrition
Calories: 514kcalCarbohydrates: 58gProtein: 26gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 514mgPotassium: 1608mgFiber: 25gSugar: 5gVitamin A: 471IUVitamin C: 7mgCalcium: 106mgIron: 11mg
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