What are the main ingredients in Marvelous Mushroom Dhal?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Marvelous Mushroom Dhal?

Calories: 686, Carbs: 90 grams, Fat: grams, Protein: 30.8 grams, Sugar: 11.1 grams, Salt: 865 grams

How do I prepare Marvelous Mushroom Dhal?

BE LENTIL WITH ME: Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils and 300ml of water. Bring up to a simmer then reduce the heat to medium-low and pop on a lid. Leave to cook for 10-12 minutes until the lentils are soft, only stirring occasionally and adding more water if necessary. POPPADOMS: Return the pan, wiped down if necessary, to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel. IT’S CHILLI OUTSIDE: Once the lentils are cooked, set the lid aside and add the shredded kale, the coconut cream, the chilli flakes (to taste), and ½ the fried mushrooms to the pot. Mix until fully combined. Leave to cook for 4-5 minutes until the kale is wilted, stirring occasionally. Season to taste. PARSLEY YOGHURT: In a small bowl, combine the coconut yoghurt, ½ the chopped parsley, and seasoning. DHAL-ICIOUS!: Bowl up the dhal and top with the remaining mushrooms. Side with the crispy poppadoms. Dollop over the parsley coconut yoghurt and sprinkle over the remaining parsley. Wow, Chef! GOLDEN MUSHIES: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Remove from the pan on completion and season to taste.

What should be prepared from my kitchen to make Marvelous Mushroom Dhal?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Marvelous Mushroom Dhal

Dhal is a classic Indian dish, delicious in every way! This veggie take is loaded with kale, mushrooms, red lentils and coconut cream. It is served with a crispy poppadom and a dollop of creamy parsley-dotted coconut yoghurt. Perfect for a chilly winter’s night!

Marvelous Mushroom Dhal

with poppadoms & parsley coconut yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Coconut Cream
Coconut Yoghurt
Dried Chilli Flakes
Fresh Parsley
Garlic Clove
Garlic Cloves
Kale
Mixed Exotic Mushrooms
NOMU Indian Rub
Onion
Onions
Poppadom
Poppadoms
Red Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

BE LENTIL WITH ME
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated garlic and the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils and 180ml of water. Bring up to a simmer then reduce the heat to medium-low and pop on a lid. Leave to cook for 8-10 minutes until the lentils are soft, only stirring occasionally and adding more water if necessary.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. Remove from the pan on completion and season to taste.
POPPADOMS
Return the pan, wiped down if necessary, to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
IT’S CHILLI OUTSIDE
Once the lentils are cooked, set the lid aside and add the shredded kale, the coconut cream, the chilli flakes (to taste), and ½ the fried mushrooms to the pot. Mix until fully combined. Leave to cook for 4-5 minutes until the kale is wilted, stirring occasionally. Season to taste.
PARSLEY YOGHURT
In a small bowl, combine the coconut yoghurt, ½ the chopped parsley, and seasoning.
DHAL-ICIOUS!
Bowl up the dhal and top with the remaining mushrooms. Side with the crispy poppadom. Dollop over the parsley coconut yoghurt and sprinkle over the remaining parsley. Wow, Chef!

Onion - 1
Garlic Clove - 1
NOMU Indian Rub - 15ml
Red Lentils - 75ml
Mixed Exotic Mushrooms - 125g
Poppadom - 1
Kale - 50g
Coconut Cream - 100ml
Dried Chilli Flakes - 5ml
Coconut Yoghurt - 15ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

BE LENTIL WITH ME
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils and 300ml of water. Bring up to a simmer then reduce the heat to medium-low and pop on a lid. Leave to cook for 10-12 minutes until the lentils are soft, only stirring occasionally and adding more water if necessary.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Remove from the pan on completion and season to taste.
POPPADOMS
Return the pan, wiped down if necessary, to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
IT’S CHILLI OUTSIDE
Once the lentils are cooked, set the lid aside and add the shredded kale, the coconut cream, the chilli flakes (to taste), and ½ the fried mushrooms to the pot. Mix until fully combined. Leave to cook for 4-5 minutes until the kale is wilted, stirring occasionally. Season to taste.
PARSLEY YOGHURT
In a small bowl, combine the coconut yoghurt, ½ the chopped parsley, and seasoning.
DHAL-ICIOUS!
Bowl up the dhal and top with the remaining mushrooms. Side with the crispy poppadoms. Dollop over the parsley coconut yoghurt and sprinkle over the remaining parsley. Wow, Chef!

Onion - 1
Garlic Clove - 1
NOMU Indian Rub - 30ml
Red Lentils - 150ml
Mixed Exotic Mushrooms - 250g
Poppadoms - 2
Kale - 100g
Coconut Cream - 200ml
Dried Chilli Flakes - 10ml
Coconut Yoghurt - 30ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

BE LENTIL WITH ME
Place a large pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the grated garlic and the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils and 550ml of water. Bring up to a simmer then reduce the heat to medium-low and pop on a lid. Leave to cook for 10-15 minutes until the lentils are soft, only stirring occasionally and adding more water if necessary.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Remove from the pan on completion and season to taste.
POPPADOMS
Return the pan, wiped down if necessary, to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
IT’S CHILLI OUTSIDE
Once the lentils are cooked, set the lid aside and add the shredded kale, the coconut cream, the chilli flakes (to taste), and ½ the fried mushrooms to the pot. Mix until fully combined. Leave to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste.
PARSLEY YOGHURT
In a small bowl, combine the coconut yoghurt, ½ the chopped parsley, and seasoning.
DHAL-ICIOUS!
Bowl up the dhal and top with the remaining mushrooms. Side with the crispy poppadoms. Dollop over the parsley coconut yoghurt and sprinkle over the remaining parsley. Wow, Chef!

Onions - 2
Garlic Cloves - 2
NOMU Indian Rub - 45ml
Red Lentils - 225ml
Mixed Exotic Mushrooms - 375g
Poppadoms - 3
Kale - 150g
Coconut Cream - 300ml
Dried Chilli Flakes - 15ml
Coconut Yoghurt - 45ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

BE LENTIL WITH ME
Place a large pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Add the grated garlic and the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils and 600ml of water. Bring up to a simmer then reduce the heat to medium-low and pop on a lid. Leave to cook for 10-15 minutes until the lentils are soft, only stirring occasionally and adding more water if necessary.
GOLDEN MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Remove from the pan on completion and season to taste.
POPPADOMS
Return the pan, wiped down if necessary, to a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. Drain on paper towel.
IT’S CHILLI OUTSIDE
Once the lentils are cooked, set the lid aside and add the shredded kale, the coconut cream, the chilli flakes (to taste), and ½ the fried mushrooms to the pot. Mix until fully combined. Leave to cook for 5-6 minutes until the kale is wilted, stirring occasionally. Season to taste.
PARSLEY YOGHURT
In a small bowl, combine the coconut yoghurt, ½ the chopped parsley, and seasoning.
DHAL-ICIOUS!
Bowl up the dhal and top with the remaining mushrooms. Side with the crispy poppadoms. Dollop over the parsley coconut yoghurt and sprinkle over the remaining parsley. Wow, Chef!