Crisped Shiitake Mushroom Dal with Basil Ginger Chutney

Creamy dal with crisped oyster mushrooms and a basil ginger chutney with arugula ribbons<br /><br />

Vegetables:  Basil, Arugula [Duck Hollow Farm, Sherborn, MA], Onion [Brookford Farm, Canterbury, NH]; Garlic [Heartbeet Farm, Berkley, MA]; 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