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

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crispy mushroom dal with coriander chutney. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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A quick and easy Crispy Mushroom Dal, Coriander Chutney recipe, from our authentic Indian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Cook this smooth, protein-packed creamy mushroom dal, topped with grilled portobello mushrooms and a fresh coriander chutney.

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

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

This cilantro chutney is a staple in Indian cooking. It is gluten-free, vegan and a no onion and no garlic chutney. This chutney is a nice accompaniment with veg sandwich, fritters, patties, dhokla, dabeli, aloo tikki burger. Stir the mixture into the dal and season well.

Steps 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.

To make the poories, combine all the dry ingredients in a large bowl and mix well. Add the ghee and rub into the flour using your fingertips. Ladle the dal onto serving plates. All time favourite indian tea time snack, crispy ulunthu vadaai and malli chutney. Masoor palak dal, a creamy red lentil stew made with spinach, is the perfect, hearty meal for winter.

So that’s going to wrap it up with this exceptional food crispy mushroom dal with coriander chutney recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!