Recipe 2 – Braised Mushrooms with Kidney Beans, Black Lentils and Garlic Flakes

INGREDIENTS (Serves 2 – 4)
1 Brown onion, large, sliced lengthways into strips (similar to batons and relative to onion shape).
15 gm Mustard seeds – lightly toasted.
25 gm Garam masala mix.
25 gm Ginger garlic paste, crushed.
50 gm Crushed tomatoes.
35 gm Tomato paste.
100 ml Vegetable liquid stock (use as required).
75 gm Dried black masoor lentils, thoroughly washed.
550 gm Oyster mushrooms, torn roughly but still chunky – all mushrooms should be separately
sautéed. off to golden brown.
250 gm Swiss brown mushrooms – stems and tops separated but not cut.
1 bunch Kale leaves, large.
6 Garlic pods – finely sliced on a mandolin (for garnish).
150 ml milk.
2 tbsp Fresh coriander sprigs.

METHOD
1. Heat oil in a large heavy-bottom saucepan over medium-high heat. Add onion. Cook,
gently stirring, until the onion is translucent and golden brown.

2. Add mustard seeds, garam masala, and ginger garlic paste, lightly sautéing until
just fragrant but not sticking to the base of the pan or burnt.

3. Stir in tomato paste until cooked through and the red colour begins to separate from
oil.

4. Slowly add stock, checking consistency does not become too runny. Bring to a
simmer and stir in lentils, reducing heat to medium-low. Braise and cook until lentils
are almost tender but not mushy (should be al dente).

5. Add mushrooms (which have been accurately measured to avoid waste) and braise,
for a further 8 to 10 minutes or until lentils are cooked and tender but not mushy.

6. Meanwhile, remove and discard stalk and centre vein from kale, roughly chopping
the leaves keeping them large. Add the chopped leaves to the lentil mixture and cook
for 2 minutes or until just wilted.

7. For the garnish take the finely sliced garlic and gently blanch it in some milk to help
remove the excess garlic flavour. Once blanched, pat dry and let sit for a few
minutes on a paper towel, season with salt and pepper. Serve dhal topped with
coriander and drizzled with extra oil.