Sri Lankan Daal With Curry Spiced Oyster Mushroom Skewers & Beetroot Raita Over Fluffy Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out two saucepans and a mixing bowl.
STEP 2
Add theĀ sri lankan daalĀ sauce,Ā red lentilsĀ and 300ml of water (or 600ml for a 4 person box) to one of your saucepans and bring to a simmer, then cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.
STEP 3
Add theĀ basmati riceĀ to the other saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender. Drain and set aside to keep warm.
STEP 4
Tear theĀ oyster mushroomsĀ into 1.5-2cm strips and add them to your mixing bowl along with theĀ oyster mushroom spice mix, a glug of neutral oilĀ and a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers
STEP 5
Place your cast iron griddle or frying pan over medium-high heat and add a drizzle of oil to coat the bottom. Once the pan is searing hot, add the marinadedĀ mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.
STEP 6
In the meantime, drain and dice theĀ cooked beetrootĀ into 1.5-2cm cubes and place in a mixing bowl. Add theĀ lemon yoghurtĀ and season generously with salt and pepper.
STEP 7
Divide the cookedĀ basmati riceĀ between serving bowls and ladle over theĀ sri lankan daal. Top with the crispyĀ spiced oyster mushroom skewer, garnish with a few pickedĀ coriander leaves, and serve with a side ofĀ beetroot raita. Enjoy!
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Sri Lankan Daal With Curry Spiced Oyster Mushroom Skewers & Beetroot Raita Over Fluffy Basmati Rice
Sri Lankan Daal With Curry Spiced Oyster Mushroom Skewers & Beetroot Raita Over Fluffy Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out two saucepans and a mixing bowl.
STEP 2
Add theĀ sri lankan daalĀ sauce,Ā red lentilsĀ and 300ml of water (or 600ml for a 4 person box) to one of your saucepans and bring to a simmer, then cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.
STEP 3
Add theĀ basmati riceĀ to the other saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender. Drain and set aside to keep warm.
STEP 4
Tear theĀ oyster mushroomsĀ into 1.5-2cm strips and add them to your mixing bowl along with theĀ oyster mushroom spice mix, a glug of neutral oilĀ and a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers
STEP 5
Place your cast iron griddle or frying pan over medium-high heat and add a drizzle of oil to coat the bottom. Once the pan is searing hot, add the marinadedĀ mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.
STEP 6
In the meantime, drain and dice theĀ cooked beetrootĀ into 1.5-2cm cubes and place in a mixing bowl. Add theĀ lemon yoghurtĀ and season generously with salt and pepper.
STEP 7
Divide the cookedĀ basmati riceĀ between serving bowls and ladle over theĀ sri lankan daal. Top with the crispyĀ spiced oyster mushroom skewer, garnish with a few pickedĀ coriander leaves, and serve with a side ofĀ beetroot raita. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
We highly recommend using a cast iron pan or griddle to char the oyster mushrooms if you have one. If you don't a frying pan will work too. As well as this, take out two saucepans and a mixing bowl.
STEP 2
Add theĀ sri lankan daalĀ sauce,Ā red lentilsĀ and 300ml of water (or 600ml for a 4 person box) to one of your saucepans and bring to a simmer, then cook for 10-15 mins until the lentils are soft and tender. Stir occasionally while cooking and add a splash of water as needed if it reduces too much or starts to stick. Season to taste with salt.
STEP 3
Add theĀ basmati riceĀ to the other saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to a boil, then reduce the heat and cover, cooking for a further 8-10 minutes or until tender. Drain and set aside to keep warm.
STEP 4
Tear theĀ oyster mushroomsĀ into 1.5-2cm strips and add them to your mixing bowl along with theĀ oyster mushroom spice mix, a glug of neutral oilĀ and a good amount of salt and pepper. Give everything a good mix with your hands until the mushrooms are well coated in marinade. Thread the marinated oyster mushroom pieces onto the wooden skewers
STEP 5
Place your cast iron griddle or frying pan over medium-high heat and add a drizzle of oil to coat the bottom. Once the pan is searing hot, add the marinadedĀ mushroom skewers. We recommend compressing the oyster mushrooms with a spatula or slotted turner so that they flatten and get crispier. Cook until crispy and blackened a little, around 5 minutes on each side.
STEP 6
In the meantime, drain and dice theĀ cooked beetrootĀ into 1.5-2cm cubes and place in a mixing bowl. Add theĀ lemon yoghurtĀ and season generously with salt and pepper.
STEP 7
Divide the cookedĀ basmati riceĀ between serving bowls and ladle over theĀ sri lankan daal. Top with the crispyĀ spiced oyster mushroom skewer, garnish with a few pickedĀ coriander leaves, and serve with a side ofĀ beetroot raita. Enjoy!
