Lentil Dal with Green Beans, Chanterelles, Basil Oil & Currant Taco

AUGUST 20, 2020

Indian Tradition Meets Modern Plant-Based Mexican Cuisine.

I absolutely love to experiment and combine traditional dishes from all over the world. This dish combines the classic Indian Dal with a remake of a traditional Mexican corn tortilla. Together with the fresh chanterelles, green beans, basil oil and currents, the ingredients form a super tasty, flavorful and colorful composition.

The dish is meant to be prepped in Summer when fresh Chanterelles and Beautifully Red Berries shine from the stands of your local farmers market. Ready to try the colorful creation? Read on.

A Dish Full Of Flavor & Color.

Indian Red Lentil Dal & A Remake Of A Classic Mexican Corn Tortilla Topped With Loads Of Veggies,

Currants & A Delicious Basil Oil. 

What You Need To Make This Delicious Plant-Based Lentil Dal Creation

The Dal, by itself, is super easy to prep. What will take some time is to get the tortilla ready, prep all the veggies and to decorate. I, for example, always batch prep tortillas and just take them out of the fridge or freezer before prepping a dish. In the following, I give you a brief overview on what to prep for this dish:

Tortilla Base: I used this authentic Mexican Corn Tortilla recipe with berries as a base. 

Chantarelles, Lentil Dal & Green Beans: No special equipment or ingredients are needed apart from the cooking rings I used to serve the Dal . From an ingredient perspective, the only thing you may not have at home is savor which adds a great aroma to your green beans. 

Toppings: I love to top my plates with fresh greens (Sprouts or Microgreens), which you can either grow yourself or purchase from a local organic supermarket. Besides, I highly recommend to add any crunch topping, such as nuts or hemp seeds to add texture to the meal as well as a delicious oil. I used my homemade Basil-Parsley oil which adds additional moisture and the perfect aroma to the dish. 

In The Mood For More International Plant-Based Creations?

Cooking can be so much fun if you take some time to get creative. Some of my favorite plant-based creations are

- Vegan, Raw Zucchini Tacos with three plant-based salsa

- Currant Chilaquiles with Chanterelles & Cashew-Basil Salsa

- Authentic Mexican Corn Tortillas with veggies & a delicious Macadamia-Spinach Salsa

Share Your Veggie Love With Me

I hope you enjoyed reading through this plant-based, vegan Dal recipe based on a Mexican corn Tortilla. Like always, I would love to see your delicious result if you decide to try it and repost the beautiful result on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Lentil Dal with Green Beans, Chanterelles, Basil Oil & Currant Taco
3 SERVINGS PREP TIME : 40 min COOK/REST TIME : 40 min
I absolutely love to experiment and combine traditional dishes from all over the world. This dish combines the classic Indian Dal with a remake of a traditional Mexican corn tortilla. Together with the fresh chanterelles, green beans, basil oil and currents, the ingredients form a super tasty, flavorful and colorful composition. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • EASY LENTIL DAL :
    • -  
      200g Red Lentils (soaked for 30min)
    • -  
      250ml Water
    • -  
      100ml Coconut Milk
    • -  
      3/4 of Leek
    • -  
      1/2 Tsp Turmeric
    • -  
      Salt/Pepper according to taste
    • -  
      Coconut Oil to fry
    • ADDITIONAL TOPPINGS :
    • -  
      1/2 Lime (optional) add while serving
    • -  
      Hemp Seed Crunch Topping
    • -  
      Microgreens/Sprouts Topping
    • -  
      Currants
    • -  
      Basil Oil (or similar to add extra flavor and moisture)
    • CHANTERELLES :
    • -  
      200g Chanterelles
    • -  
      Vegetable oil or butter to fry
    • -  
      Salt/Pepper according to choice
    • GREEN BEANS :
    • -  
      200g Fresh Green Beans
    • -  
      Pinch of Salt
    • -  
      Water
    • -  
      Savory
PREPARATION :
  1. Easy Lentil Dal: Soak lentils for 30min, especially if you want to serve your plate in a "tower shape" like I did. (It will help the Dal to be more sold). Cut the leek into thin slices and add them to pan or wok with hot coconut oil. Rinse the lentils and add them to the leek. After 2-3 min (leek should have a golden-brown color), add the water, the coconut milk and the turmeric and cook for about 20min. Your cooking time will be dependent on the soaking time of the lentils. Lastly, try the Dal and add salt and pepper according to taste
  2. Roasted chanterelles: Thoroughly was your chanterelles, then try them with a kitchen towel. Add them to a heated pan with oil and fry until golden-brown. A neutral oil helps to emphasize the umami flavor of the mushroom. (e.g. butter or vegan alternative sunflower oil)
  3. Green Beans: Wash beans thoroughly, cut of the edges on both sides and add them to a pot filled with hot water. Bring it to a boil, add a pinch of salt and savory, and cook for about 10-15min until firm to the bite.
  4. Basil Oil: See Raw Zucchini Taco Recipe

Did you try it?

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