Sure, Spring might just be around the corner, but there’s still a slight chill in the air.
And recently we’ve found ourselves searching for warming, comforting and simple weekday dinners.
Step forward this wonderful mushroom dhal.
This dhal is nutritious, fragrant and filling.
It also freezes really well, so you can stock up and reheat for a super quick dinner.
Oh, and the extra green chillies on top are optional! We like our dhal extra spicy, but not everyone does.
And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.
Roxy & Ben
Full recipe: sovegan.co/dhal
Posted by So Vegan on Thursday, 14 March 2019
- 400g (14.1oz) yellow mung dal (yellow lentils)
- 1 tsp coconut oil
- 1 onion
- 2 tsp turmeric
- 2 tsp garam masala
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 300g (10.6oz) mushroom
- 4 cloves garlic
- thumb ginger
- 4 green chilis (we use finger chillies)
- 250g (8.8oz) fresh tomatoes
- handful of fresh coriander
- 1/2 lime
- 1/2 tsp salt
- 1/2 tsp pepper
To serve with (optional):
- 2 tomatoes
- 1/2 red onion
- brown rice
- sliced chillies
- Rinse the lentils in cold water until the water runs clear, then transfer the lentils to a saucepan on a medium-high heat and add 1 litre (35fl.oz) of cold water. Bring to the boil, spooning out any white foam residue that comes to the surface. Then reduce the heat and simmer with the lid on for 30-40 minutes or until the lentils are soft.
- Meanwhile, heat the coconut in a frying pan on a medium heat. Peel and slice the onion, then add it to the frying pan and fry for 5 minutes.
- Grind the spices in a pestle and mortar until fine, and add them to the frying pan for 2 minutes, stirring frequently.
- Peel and dice the garlic and ginger, slice 2 of the chillies (leaving 2 of them whole), slice the mushrooms and dice the tomatoes, then add everything to the pan. Fry for 15 minutes.
- Transfer the mushroom mixture to the saucepan with the lentils, stir to combine then leave to simmer without the lid on for 15-20 minutes.
- Meanwhile, if serving with rice, cook the rice as per packet instructions.
- Roughly chop the coriander and add it to the saucepan with the dahl, along with the juice of the lime and season generously to taste with salt and pepper.
- Spoon a portion of rice and dahl into each serving bowl.
- Then dice the tomatoes and red onion, and sprinkle on top of each serving. Top with some coriander leaves and sliced chillies (optional), and serve with mango chutney and poppadoms. Delicious!