Crispy mushroom dal with coriander chutney. A quick and easy Crispy Mushroom Dal With Coriander Chutney recipe, from our authentic Indian cuisine collection. Find brilliant recipe ideas and cooking tips For this easy twist, you'll top yours with crispy mushrooms and coriander chutney to add both texture and zing to this gently spiced bowlful. On This Week's Menu: Crispy Mushroom Dal & Coriander Chutney 🍄.

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. You can have Crispy mushroom dal with coriander chutney using 17 ingredients and 12 steps. Here is how you cook it.

Ingredients of Crispy mushroom dal with coriander chutney

It's 40 g of coriander.
Prepare 200 g of red lentils.
Prepare 100 g of solid coconut cream.
You need 30 g of fresh root ginger.
You need 2 of brown onions.
You need 2 of garlic cloves.
You need 1 tsp of dried chilli flakes.
It's 2 tbsp of curry powder.
It's 2 cans of green lentils.
Prepare 2 of vegetable stock cubes.
You need 300 g of portobello mushrooms.
Prepare 30 ml of rice vinegar.
It's of Olive oil.
It's of Vegetable oil.
You need of Pepper.
You need of Salt.
Prepare of Sugar.

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Crispy mushroom dal with coriander chutney step by step

Here are all the ingredients..
Boil a kettle. Preheat grill to medium-high heat..
Place the coconut cream sachets in a mug and cover with boiled water. This will soften the hard cream..
Peel and finely slice the brown onions..
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..
Meanwhile, rinse the red lentils under a cold tap. Dissolve the vegetable stock cubes in 550ml boiler water..
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.
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..
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..
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..
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..
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..

How to make Coriander Chutney (kothamalli chutney). Heat oil, add mustard seeds, when it splutter, add urad dal, when dal turns golden brown, add the seasoning to the chutney. Stir the mixture into the dal and season well. 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.