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Mushroom Dal With Coriander Chutney

I’m Elizabeth.
I'm a girl who lives for adventure. An overachiever, chief encourager health enthusiast and lover of all things personal growth. I'm obsessed with sunshine and afternoon naps. My mission? To empower others to build the life they truly desire!
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I love an Indian dal but oh man, the coriander chutney that accompanies this dish is absolutely divine! You can easily make the chutney to have on its own or pair with another dish. This dal is one of my go-to recipes and regularly features on my weekly meal planner. It is also detox approved! I call that a double win! I hope you enjoy it as much as I do.

This recipe is enough to serve 2 people.


Mushroom Dal

  • 2 brown onions, finely sliced
  • 1 tablespoon curry powder
  • 1 (11 grams) vegetable stock cube
  • 50 grams solid creamed coconut, roughly chopped
  • 100 grams red lentils*
  • 1 can (400 grams) green lentils
  • 150 grams portobello mushrooms, sliced into wedges
  • Salt and pepper, to taste

Coriander Chutney

  • 1 garlic clove, finely chopped
  • 15 grams fresh root ginger, finely chopped
  • 20 grams fresh coriander, finely chopped (including the stalks)
  • 1 tablespoon rice vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon dried chilli flakes, to taste


  1. Preheat your grill to a medium-high heat.
  1. To cook the dal: Heat a large, wide-based pan with a drizzle of oil over a medium heat. Once hot, add half the onion with a pinch of salt and cook for 5 minutes or until softened. Dissolve the creamed coconut and vegetable stock in 350ml boiled water. Once the onion has softened, add the curry powder to the softened onion and cook for 1 minute. Add the stock and lentils to the pan (no need to drain the green lentils). Stir for 15 to 20 minutes or until the lentils are cooked and all the water is absorbed.
  1. To grill the mushrooms and onions: Add the remaining onion and mushrooms wedges to a baking tray and drizzle with oil and a pinch of salt (use parchment paper to avoid the mess!). Place under the grill for 5 to 10 minutes or until nicely charred (keep an eye on them to make sure they don’t burn).
  1. To make the coriander chutney: Grind the garlic and ginger in a pestle and mortar with a pinch of salt until you are left with a smooth paste. Add the coriander, rice vinegar, olive oil and chilli flakes (to taste). Mix to combine.
  1. Serve the dal in bowls, topped with the crispy mushrooms and onions. Dollop the coriander chutney all over.


*soak the lentils overnight to make it higher in absorbable nutrients and easier for your body to digest. To soak, cover with filtered water, add 2 tablespoons of apple cider vinegar, cover with a tea towel and leave in a dark place

Did you make this recipe?

Leave a comment below or tag me @mselizabethpepler to let me know how it turned out for you.

Recipe adapted by Gousto

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I'm an expert at human behaviour change and my obsession is to help others activate their potential so that they can live the life they truly desire (without compromising on the important stuff!).

I’m Elizabeth Pepler.