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 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

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

Place the basmati rice into one of your saucepans and cover with 1.5x its volume in water. Bring to the boil, then reduce the heat to low, cover and simmer for 10-12 minutes until the water has been absorbed and the rice is tender. Remove from the heat and leave to steam with the lid on until the rest of the dish is ready.

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!