Chanterelle mushroom Chana Dal

  • Preparation: 15 min
  • Cooking: 45 min
  • Portions: 4


    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


Soak the dried chick peas for 8-12 hours.

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. 

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