This simple Dahl recipe is topped with golden sliced oyster mushrooms which give a lovely Unami hit and a wonderful texture.

I love having this Dahl as is with a fried egg on top. You can serve it with bread to dip in and scoop it up or on top of rice. That hit of line at the end is essential though. You could use lemon in a pinch!

It takes a while to cook and become tender, if you’re a more organised person than me you could soak the split peas overnight and it will cook loads quicker.

There’s lots of vegetables in the base for this Dahl and they both add flavour and nutrients.

Serves 4

Ingredients

1 Tbs extra virgin olive oil

1 shallot or 1/3 cup finely slice spring onion

1 Tbs freshly minced ginger

1 cup or 3 sticks finely chopped celery

1 Tbs finely chopped coriander root and stem (was well)

2 small zucchini, finely grated

1 inch piece fresh turmeric, finely minced (or replace with a tsp of ground)

1 tsp paprika

1/4 tsp chilli

1 tsp cumin seeds

1 cup dried yellow split peas, rinsed

1 Tbs ghee or butter

1 litre vegetable stock

1 litre warm water

Mushrooms

100g oyster or shimeji mushrooms

1 tsp extra virgin olive oil

1/2 tsp white pepper

1 tsp tamari or soy sauce

1 tsp chilli oil

To serve

4 eggs

1 lime

Coriander leaves

Directions

Place a medium saucepan on medium high heat. Once hot add the oil.

Add the onion, ginger, celery, coriander, turmeric and spices and cook for a few minutes until the celery has softened.

Add the zucchini and split peas and cook for a further minute before adding the stock. Stir frequently and as the stock is soaked up add the water, one cup at a time stirring and allowing it to be soaked up before additions. Repeat until split peas are tender and breaking down. About an hour. Season with salt and pepper.

Take off the heat and cover with a lid to keep warm. Place a medium saucepan on medium high heat and once hot add the oil, then the finely sliced mushrooms and white pepper. Cook until starting to colour then add the soy and chilli oil and cook until golden in parts.

Remove from the pan and crack in your egg. Fry in residual oil until set.

Serve the Dahl with the egg and mushrooms on top and a wedge of lime on the side.

HH. x