Chanterelle mushroom chana Dal
- Preparation: 15 minutes
- Cooking: 45 minutes
- Portions: 4
Ingredients
2 tbsp sesam oil
2 tbsp canola oil
1 large yellow onion, diced
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
1 serrano chile, seeded and minced, plus more as needed
1 tsp salt
11/2 tbsp mild curry powder
2 cups chanterelle mushrooms, torn into bite-sized pieces
2 cups dry chana dal beans (chickpeas)
5 cups vegetable stocks
6 pappadams, for garnish
1/2 cups cucumber raita, for garnish
Preparation
Place large soup pot over medium heat and add the sesame and canola oils; add the onions, ginger, garlic, serrano, and salt; sauté, strirring often, for 3 to 5 min, until the onions are soft.
Add the curry powder and cook for 1 min; add the chanterelles, and cook for 5 min, or until soft; add the chana dal and stock and bring to a boil; decrease the heat, and simmer for 45 min, or until the beans are soft.
To serve, ladle the dal into 6 bowls; garnish each bowl with a pappadam and 2 tbsp raita.
Recipe taken from:
$32.99
Product Details
- Author : Eric Tucker/Bruce Enloe/Amy Pearce
- Year : 2003
- Pages : 232
- ISBN : 978-1-58008-207-5
