June 15, 2022

Dhal poached eggs with herby raita

Ingredients


  • 2 tbsp  rapeseed oil
  • 2 onions (320g), halved and thinly sliced
  • 2 tsp each cumin seeds and ground turmeric
  • 1 tsp mustard seeds
  • 2 tbsp garam masala
  • 4 garlic cloves, sliced
  • 1 red chilli, deseeded and sliced
  • 175g red lentils
  • 400g can chickpeas
  • 2 tsp vegetable bouillon powder, mixed with 700ml boiling water
  • 320g baby spinach
  • 8 large eggs

For the raita

  • 150g natural bio yogurt
  • 1 garlic clove
  • thin slice of peeled ginger
  • 20g coriander leaves, plus a few extra leaves to serve (optional)
  • 10g mint leaves


Method


STEP 1

Heat the oil in a large frying pan over a medium heat and fry the onions for 5 mins until they start to colour. Stir in the spices, garlic and chilli, and cook for a few more seconds until aromatic.


STEP 2

Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.


STEP 3

Remove half the dhal from the pan and leave to cool. Will keep chilled for up to three days. Break 4 eggs, spaced apart, into the lentils that are left in the pan, cover and cook over a medium heat for 8-10 mins.


STEP 4

Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.


STEP 5

Serve the eggs and dhal with half the raita and scatter over a few extra coriander leaves, if you like. The remaining raita will keep chilled for up to three days. Reheat the remaining dhal in a pan over a medium heat until bubbling. Add a drop of water if it looks dry, then cook the eggs in the hot dhal as described in step 3 and serve with the remaining raita.

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