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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add Spinach: Stir in 320g of baby spinach leaves and cook until they wilt into the dhal.
- 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.
- 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.
- 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.
- Serve: Serve the poached eggs with the dhal and half of the raita, garnishing with extra coriander leaves if desired.
- 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
