One-Pot Black Pepper Meaty Pulled Mushroom Dal With Naan

Before you begin...

This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meaty pulled mushrooms and cook for 3-4 min

Meanwhile, drain and rinse the green lentils and red lentils together under cold running water

Crush the garlic clove[s] open by squashing with the side of a knife and remove the skin[s]

Crush the cardamom pods open by squashing them with the side of a knife

Peel (scrape the skin off with a teaspoon) the ginger, then chop it in half

Add the rinsed lentils, crushed garlic, ginger halves, cardamom pods, curry powder and ground turmeric to the dish and give everything a good mix up

Add in the vegetable stock mix, cracked black pepper, creamed coconut and 650ml [1.1L] boiled water and give everything a good stir

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for an initial 15 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After 15 min, remove the dish from the oven and give everything a stir

Return the dish, uncovered, to the oven for 5 min further or until the lentils have split – this is your black pepper meaty pulled mushroom dal

Add the plain naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through