In a large pot, heat up dry spices (daal masala, panch phoran and turmeric) on a medium heat until aromatic (this won't take long).
Then add oil and onion and mix together frying for a couple of minutes until onion starts to sizzle.
Add garlic, ginger and chilli. mix through and allow to cook for another couple of minutes (if its sticking use a little more oil).
Toss in the mushrooms and stir through mixing all ingredients well.
Once mushrooms are well coated, add the rest of the vegetables, salt and pepper and the lentils and stir until well mixed.
Pour in the stock, stir through, cover and bring to a gentle boil stirring regularly.
Lower heat and allow to very gently simmer for around 45 minutes. It's important to ensure you are stirring this regularly as the lentils can settle and stick to the pot.
The dahl will gradually thicken as the lentils absorb the liquid. you can add a little extra water if you think it is becoming too thick.
Do a taste test and make sure lentils and vegetables are tender (If not cover and simmer longer adding a little more water if necessary).
Remove lid from pot, whilst stirring, simmer for a further couple of minutes uncovered then remove from heat.
Serve with rice and chopped parsley