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