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Crispy Mushroom Dal, Coriander Chutney

Crispy Mushroom Dal, Coriander Chutney

Rating
4.5rating out of 5

(7194 reviews from our customers)

Prep Time

25 min

Cuisine

Indian

Dal is India's comfort food. 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.

Prep Time

25 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
2 brown onions
Red-lentils
100g red lentils
garlic-clove
1 garlic clove
fresh-ginger
15g fresh root ginger
fresh-coriander
20g coriander
chilli flakes 3.18
1/2 tsp dried chilli flakes
mild-curry-powder
1 tbsp curry powder
rice-vinegar
1 rice vinegar sachet (15ml)
portobello-mushrooms
150g portobello mushrooms
Kallo vegetable stock cube
1 Kallo vegetable stock cube †
FLECKED coconut cream 50g
50g solid coconut cream
Brown-lentils
1 can of green lentils (400g)
You Will Need
Pestle & mortar, tin foil, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 100g red lentils
  • 1 garlic clove
  • 15g fresh root ginger
  • 20g coriander
  • 1/2 tsp dried chilli flakes
  • 1 tbsp curry powder
  • 1 rice vinegar sachet (15ml)
  • 150g portobello mushrooms
  • Kallo vegetable stock cube<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 can of green lentils (400g)
Typical Values per 100g per serving
Energy 593 kJ
141 kcal
2063 kJ
492 kcal
Fat
of which saturates
5.8 g
4.9 g
20.2 g
17 g
Carbohydrate
of which sugars
12.5 g
3.1 g
43.6 g
10.9 g
Fibre 6.6 g 22.8 g
Protein 6.4 g 22.3 g
Salt 0.79 g 2.74 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
100g red lentils
red lentils
1 garlic clove
garlic
15g fresh root ginger
ginger
20g coriander
coriander(100%)
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
1 rice vinegar sachet (15ml)
rice vinegar, salt
150g portobello mushrooms
portobello mushrooms
Kallo vegetable stock cube
sea salt, Palm oil, sunflower oil,Glucose syrup, sugar, vegetables (onions, celery,carrots,parsnips, tomatoes),maize starch, yeast extract, concentrated vegetable Juice ( carrots, onions, carrots) herbs (containing celery leaves), caramelised sugar, spices
50g solid coconut cream
coconut 100%
1 can of green lentils (400g)
Lentils, water
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Crispy Mushroom Dal & Coriander Chutney

Boil a kettle

Preheat your grill to a medium-high heat

Peel and finely slice the brown onions

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

2 Crispy Mushroom Dal & Coriander Chutney

Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add half of the sliced onion with a pinch of salt and cook for 5 min or until softened

3 Crispy Mushroom Dal & Coriander Chutney

While the onion softens, rinse the red lentils in a sieve under the cold tap

Dissolve the Kallo vegetable stock cube[s] in 350ml [550ml] boiled water

4 Crispy Mushroom Dal & Coriander Chutney

Add the curry powder to the softened onion and cook for 1 min

Add the rinsed red lentils and the canned lentils (no need to drain)

Add the stock and softened coconut cream and stir for 15-20 min until all the water is absorbed and the lentils are tender and porridge-like in consistency – this is your dal

5 Crispy Mushroom Dal & Coriander Chutney

While the dal is cooking, cut the portobello mushrooms into wedges

Add the mushroom wedges to a baking tray (use tin foil to avoid mess!) with the remaining sliced onion, drizzle with olive oil and season with salt

Place under the grill for 5-10 min or until nicely charred, keep an eye on them to make sure they don't burn – these are your crispy mushrooms & onions

6 Crispy Mushroom Dal & Coriander Chutney

Meanwhile, peel and roughly chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and roughly chop (or grate) the ginger

Chop the coriander finely, including the stalks

7 Crispy Mushroom Dal & Coriander Chutney

Grind the chopped garlic and chopped ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste, then transfer the paste to a mixing bowl

Add the chopped coriander, rice vinegar, chilli flakes (can't handle the heat? Go easy!) a pinch of sugar and 3 tbsp [6 tbsp] olive oil to the paste and mix to combine – this is your coriander chutney

8

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Taste the dal for seasoning, adding more salt and pepper if needed

Tip: Add more boiled water if it's looking a little dry!

Serve the dal in bowls, top with the crispy mushrooms & onions and dot the coriander chutney around

Enjoy!

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