This is a mushroom stroganoff from the Native Foods cookbook. This is another new book for me, but after trying the Moon Dahl recipe online, as well as eating at the restaurant- I was sold on getting the book.

Despite resembling wet cat food, this is a really tasty dish! The flavor really reminded us of Isa Chandra's mushroom gravy (which I also realize I never photo'd- that is really good too- it's in Vegan brunch and makes for a great biscuits and gravy!) I also added asparagus to the mix since I am a huge fan of asparagus with mushroom sauces. It worked out great- it's a bit too intense to eat regularly, but once in a while would be amazing.

Native Foods "Moon Dahl"

Yum. I found this on the Native Foods blog, and dug and dug to find it again to no avail. You'll have to trust me, I got it from them. I'll retype it since they had published it. I did change a few things, I'll list it as they listed it and then tell you what I did differently after.

This came about because I had bought a bag of Mung Dal at India Sweets and Spice. I love yellow lentils at restaurants, but can never find them, so I got the Mung Dal first then dug around for a recipe after. This is a good one too. The yellow lentils (not sure if that's technically what they are, but ?) are intensely creamy. Also, I used spinach as a green, which gets pretty creamy too. It was a great dish, and excellent along side the Creamed Lentils with a bit of naan. Divine nosh.

Native Foods Moon Dahl

1 c Split Moong Dahl (mind was spelled Mung Dal on the bag)
1-1 1/2 cups water (I used 2)
1/4 c olive oil
1 T coconut oil (cool stuff!)
1 1/2 t cumin seed
1 1/2 t ground coriander
1/2 t turmeric
1 t salt
1 tomato, chopped
1/4 jalapeno, chopped
1/2 bunch swiss chard, chopped into 1/2" pieces (I used baby spinach)
1 t lemon juice
4 T cilantro, chopped (didn't have this, skipped it)
1 pinch finely ground nutmeg ( I know that I should have trusted this, but it sounded weird so I skipped it)

Rinse beans well and sort through for stones. Add water and bring to boil and simmer for 30 minutes, set aside.

Heat olive and coconut oils and roast cumin seeds for 30 seconds. Add coriander, turmeric, salt, tomato and jalapeno and saute for approximately 3 minutes.

Add swiss chard and saute for another five minutes

Add chard mixture to dahl

Add lemon juice, chopped cilantro and nutmeg