Dhal Poached Eggs with Herby Raita Recipe

Introduction

This dhal poached eggs recipe combines comforting spiced lentils with perfectly poached eggs, topped with a refreshing herby raita. It’s a hearty, flavorful dish perfect for breakfast, brunch, or a light dinner.

Ingredients

• 2 tbsp rapeseed oil
• 2 onions (320g), halved and thinly sliced
• 2 tsp cumin seeds
• 2 tsp 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
• 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

Instructions

1. Step 1: Heat the rapeseed oil in a large frying pan over medium heat. Add the sliced onions and fry for 5 minutes until they start to color.
2. Step 2: Stir in the cumin seeds, ground turmeric, mustard seeds, garam masala, sliced garlic, and red chilli. Cook for a few more seconds until fragrant.
3. Step 3: Add the red lentils, chickpeas, and vegetable bouillon mixture. Cook uncovered for 15 minutes until the lentils are tender.
4. Step 4: Stir in the baby spinach and cook until wilted.
5. Step 5: Remove half of the dhal from the pan and set aside to cool. This portion can be chilled for up to three days.
6. Step 6: Break 4 eggs evenly spaced into the dhal remaining in the pan. Cover and cook over medium heat for 8-10 minutes until the eggs are poached.
7. Step 7: Meanwhile, place the yogurt, garlic clove, peeled ginger, coriander leaves, and mint leaves in a bowl. Blitz together with a hand blender until smooth to make the herby raita.
8. Step 8: Serve the poached eggs and dhal with half of the raita. Garnish with extra coriander leaves if desired.
9. Step 9: Reheat the reserved dhal in a pan over medium heat until bubbling. Add a splash of water if it looks dry. Poach the remaining 4 eggs as before and serve with the rest of the raita.

Tips & Variations

• Use fresh spinach for a vibrant color and texture; kale or chard can be substituted if preferred.
• If you like it spicier, keep the seeds in the red chilli or add a pinch of cayenne pepper to the spices.
• The raita can be made ahead and kept chilled, making this meal quick to assemble on busy mornings.
• For a vegan version, omit the eggs and add extra chickpeas or paneer for protein, and skip the yogurt or use a plant-based alternative for the raita.

Storage

Store any leftover dhal and raita separately in airtight containers in the refrigerator for up to three days. Reheat the dhal gently on the stove with a splash of water to prevent drying. Eggs should be cooked fresh to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, but cooking times may vary. Red lentils cook quickly and become soft, ideal for dhal. Brown or green lentils hold their shape more and may require longer cooking.

How do I know when the eggs are perfectly poached?

The eggs are ready when the whites are set but the yolks remain runny. Gently shake the pan during cooking to check the firmness. Cooking for 8-10 minutes usually achieves this texture.

Dhal Poached Eggs with Herby Raita Recipe

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★★★★★

4.4 from 54 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious dish featuring poached eggs cooked gently in a fragrant red lentil dhal, served alongside a refreshing herby raita for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Dhal

• 2 tbsp rapeseed oil
• 2 onions (320g), halved and thinly sliced
• 2 tsp cumin seeds
• 2 tsp 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

Herby 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

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Instructions

1. Prepare the Base: Heat 2 tablespoons of rapeseed oil in a large frying pan over medium heat. Add the halved and thinly sliced onions and fry for about 5 minutes until they begin to turn golden and soften.
2. Add Spices and Aromatics: Stir in 2 teaspoons each of cumin seeds and ground turmeric, 1 teaspoon of mustard seeds, 2 tablespoons of garam masala, 4 sliced garlic cloves, and the deseeded and sliced red chilli. Cook for a few seconds until the mixture becomes fragrant.
3. Cook Lentils and Chickpeas: Add 175g red lentils, a 400g can of chickpeas (drained), and 2 teaspoons of vegetable bouillon powder dissolved in 700ml boiling water to the pan. Allow to cook uncovered for 15 minutes until the lentils are tender, stirring occasionally.
4. Add Spinach: Stir in 320g of baby spinach leaves and cook until they wilt into the dhal.
5. Separate Half the Dhal: Remove half of the dhal mixture from the pan and set aside to cool. This portion can be refrigerated for up to three days.
6. Poach the Eggs in Dhal: Into the remaining dhal in the pan, carefully crack 4 large eggs spaced apart. Cover the pan and cook over medium heat for 8 to 10 minutes, or until the eggs are poached to your liking.
7. Make the Herby Raita: In a bowl, combine 150g natural bio yogurt, 1 garlic clove, a thin slice of peeled ginger, 20g coriander leaves, and 10g mint leaves. Use a hand blender to blitz the mixture until smooth.
8. Serve: Serve the poached eggs with the dhal and half of the raita, garnishing with extra coriander leaves if desired.
9. Reheat and Repeat: Reheat the reserved dhal in a pan over medium heat until bubbling. Add a splash of water if it becomes dry. Poach the remaining 4 eggs in the hot dhal as before, and serve with the remaining raita.

Notes

• Leftover dhal can be stored refrigerated for up to three days.
• Adjust the red chilli amount to control the heat level of the dish.
• The raita can be made ahead and stored in the fridge for up to three days.
• For a vegan version, omit the eggs and optionally use a plant-based yogurt for the raita.
• This dish pairs well with warm naan bread or steamed basmati rice for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: dhal poached eggs, herby raita, Indian lentil recipe, vegetarian lentil dish, healthy egg recipes, Indian spiced lentils, yogurt raita