Sri Lankan Daal with Curry Spiced Oyster Mushroom Skewers and Beetroot Raita

Serves 1
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Directions

  1. 1Add coconut cream to the daal.
  2. 2Stir the coconut cream into the daal.
  3. 3Add red lentils to the daal.
  4. 4Combine spices and olive oil in a bowl.
  5. 5Mix the oyster mushrooms with the spice and oil mixture.
  6. 6Thread the seasoned oyster mushrooms onto skewers.
  7. 7Place the oyster mushroom skewers on a grill pan.
  8. 8Cook the oyster mushroom skewers until charred.
  9. 9Remove the skewers from the grill pan.
  10. 10Add yoghurt to diced beetroot in a bowl.
  11. 11Squeeze lemon juice into the beetroot and yoghurt mixture.
  12. 12Mix the beetroot raita ingredients thoroughly.
  13. 13Serve the daal, rice, and beetroot raita in a bowl.
  14. 14Garnish with fresh cilantro.
  15. 15Add the cooked oyster mushroom skewers to the bowl.

Ingredients

  • daal
  • rice
  • oyster mushrooms
  • spices
  • olive oil
  • coconut cream
  • red lentils
  • beetroot
  • yoghurt
  • lemon
  • cilantro

Equipment

grill panskewerbowl

Tips

  • When paired with rice, daal becomes a complete meal due to complementing amino acids.
  • Tandoori oyster mushroom skewers, charred, give a meaty, crispy barbecue edge.
  • Beetroot raita is earthy, sweet, and tangy.