Saturday, 18 February 2017

Green Lentil and Mushroom Dahl.

Growing up in an Indian family , My mum made lots of different types of dahls with various lentils which were served with Indian flat breads such as Chapati/rotli/ parathas and curries and rice.

This is my version of Green lentil dahl but without the typical Indian spices, added protein and mushrooms.

Ingredients :

1 tin of Green lentils ( I used Biona organic lentils)
1 small onion (sliced)
5 large mushrooms (sliced)
1 Tbs Nutritional yeast  (not brewers)
1 tsp smoked paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
Large squirt of Sriracha ( Vietnamese chili sauce)
1 cup of vegetable stock ( I used Kallo)
5 cherry tomatoes chopped
1 Tbs Refined coconut oil for frying.
Corn flour for thickening.

I didn't add salt as the vegetable stock already has the right amount of saltiness to it.

Method :

Add the coconut oil to a large pan on medium heat.

Add the sliced onion to the pan and saute until tender and golden brown.

Now add the mushrooms and cook for two minutes.

Add all the seasonings and spices to the pan and give it a good stir and cook for another 2 minutes.

Now add the vegetable broth and lentils and gently stir, making sure not to mash the lentils.

Now add a squirt of sriracha and stir it in gently.

Let the dahl cook on a medium heat for ten minutes.

Now remove the pan off the heat and stir in the chopped cherry tomatoes.

Now it's ready to serve :)

Serving suggestion :

I served the dahl with rice, oven baked garlic and rosemary potato slices and a salad.


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