Seasonal dal makhani with kalettes & mushrooms

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegan

Vegetarian

Gluten Free

Dairy Free

Delicious vegan main using in season Kalettes from the farm. You can substitute Kalettes for any other green veg such as Kale or Chard. Serve with steamed rice or naan breads.

Ingredients

For the Dal:

One Onion
3 Cloves Garlic
Thumb sized Piece Ginger
200g Black Lentils
1 tbsp Garam Masala
Half tsp Chilli Powder
3 tbsp Tomato Puree
1 Tin coconut milk
200g Kalettes Finely Shredded
Half a lemon

For the mushrooms:

200g mushrooms
1 Clove Garlic (Crushed and chopped)
half tsp black onion seeds
Half tsp cumin seeds
Half a Lemon
20g Coriander

Method

Step 1.

Firstly par boil your lentils placing in a pan and covering with cold water. Bring to the boil and simmer for around 10 mins and drain. In a large pan add a couple of tbsp of sunflower oil and heat gently. Finely grate your onion into the pan. Sweat for around 5 mins then grate in your garlic and ginger and cook for a further 2-3 mins.

Step 2.

Add your spices and tomato puree and cook for another 5 mins. Add your lentils along with 1 litre of water and half a tin of coconut milk.Season generously to taste with salt. Bring to the boil and simmer with the lid off for around 35-40 mins (stirring every so often). Add your Kalettes and the rest of the coconut milk (adding coconut milk in stages keeps it creamy!). Simmer for another 5 mins. Finish with a squeeze of lemon juice. Set aside to keep warm.

Step 3.

For the mushrooms get a frying pan and heat with no oil in over a medium heat. Quarter your mushrooms and add to the dry pan. Toast the mushrooms until lightly browned then add a little sunflower oil then the black onion and cumin seeds and garlic. Saute for around 2-3mins then add some chopped coriander and the rest of the lemon juice. Mix well and season to taste. Serve up in a bowl placing the mushrooms on top of the dal. Enjoy