In preparation to cook the mushrooms, preheat the oven to 180℃.
To prepare the dahl, place the oil in a heavy based saucepan over medium heat.
Add the onions and sauté until softened and lightly golden.
Add the garlic, ginger, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes or until fragrant.
Stir in the tomatoes, and cook for a further 2 minutes.
Add the rinsed lentils, coconut milk, and 2 cups of water or stock.
Bring the mixture to a boil then reduce heat to low and simmer, covered for 20-25 minutes, stirring occasionally until the lentils are soft and the dhal is thickened.
Stir in spinach or kale (if using) in the last 5 minutes of cooking.
Season with salt and adjust with more stock if needed.
While the dhal simmers, place the mushrooms in a baking dish with coconut oil and curry leaves. Place in the oven to cook for 10-15 minutes, turning once during cooking.
To serve, ladle the dhal into bowls and top with mushrooms.
Garnish with curry leaves and chilli oil.
Ingredients
Directions
In preparation to cook the mushrooms, preheat the oven to 180℃.
To prepare the dahl, place the oil in a heavy based saucepan over medium heat.
Add the onions and sauté until softened and lightly golden.
Add the garlic, ginger, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes or until fragrant.
Stir in the tomatoes, and cook for a further 2 minutes.
Add the rinsed lentils, coconut milk, and 2 cups of water or stock.
Bring the mixture to a boil then reduce heat to low and simmer, covered for 20-25 minutes, stirring occasionally until the lentils are soft and the dhal is thickened.
Stir in spinach or kale (if using) in the last 5 minutes of cooking.
Season with salt and adjust with more stock if needed.
While the dhal simmers, place the mushrooms in a baking dish with coconut oil and curry leaves. Place in the oven to cook for 10-15 minutes, turning once during cooking.
To serve, ladle the dhal into bowls and top with mushrooms.
Garnish with curry leaves and chilli oil.