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...)
200mlrich & creamy coconut milk (about half a tin)
1vegetable stock cube
For Coriander Relish:
1garlic clovefinely chopped
10groot gingerfinely chopped
¼tsp chilli flakes
¼tsp caster sugar
3 tbspolive oil
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 tbsp 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 tbsp 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.