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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

As if daal wasn't delicious enough already, we've taken it up another level with the addition of curry-spiced meaty oyster mushroom skewers and an earthy, slightly sweet, slightly tangy raita made with beetroot and lemon yoghurt. Served with a side of fluffy basmati rice for a delicious, high protein, high fibre bowl that will leave you feeling satisfied and full of energy.

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Cooking instructions

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 the sri lankan daal sauce, red lentils 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 the basmati rice 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 the oyster mushrooms into 1.5-2cm strips and add them to your mixing bowl along with the oyster mushroom spice mix, a glug of neutral oil 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 marinaded 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 the cooked beetroot into 1.5-2cm cubes and place in a mixing bowl. Add the lemon yoghurt and season generously with salt and pepper.

STEP 7

Divide the cooked basmati rice between serving bowls and ladle over the sri lankan daal. Top with the crispy spiced oyster mushroom skewer, garnish with a few picked coriander leaves, and serve with a side of beetroot raita. Enjoy!