Creamy dal with crisped oyster mushrooms with aromatic spices and a basil ginger chutney<br /><br />
Vegetables: Basil, Onion [Brookford Farm, Canterbury, NH]; Garlic [Heartbeet Farm, Berkley, MA]; Fresh Baby Ginger [Abrantie Farms, Pepperell, MA] <br /><br />
Fungi: Shiitake Mushrooms [Fat Moon, Chelmsford, MA]
Legume: Dal Lentils<br /><br />
Spice: Turmeric; Fennel, Fenugreek, Nigella, Cloves, Cinnamon, Cumin; Apple Cider Vinegar<br /><br />
Gluten-free<br /><br />
Vegan, Gluten-Free<br /><br />
Prep Time: 20 min<br /><br />
Tools: Pot, stovetop, fry pan