Spiced Dhal Poached Eggs with Herby Raita

Name: Spiced Dhal Poached Eggs with Herby Raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 8 large eggs; 175 g red lentils; 400 g chickpeas; 320 g baby spinach; 2 onions, halved and thinly sliced; 5 clove garlic; 1 red chilli, deseeded and sliced; 1 slice ginger, peeled; 150 g natural bio yogurt; 2 tsp vegetable bouillon powder; 700 ml boiling water; 2 tbsp rapeseed oil; 2 tsp cumin seeds; 2 tsp ground turmeric; 1 tsp mustard seeds; 2 tbsp garam masala; 20 g coriander leaves; 10 g mint leaves

This hearty dhal with poached eggs pairs creamy red lentils, chickpeas, spinach, and warming spices with a cool herby raita. It is a satisfying vegetarian meal that works beautifully for dinner and makes smart use of leftovers for a second serving.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

large eggs
8
red lentils
175 g
chickpeas
400 g
baby spinach
320 g
onions, halved and thinly sliced
2
garlic
5 clove
red chilli, deseeded and sliced
1
ginger, peeled
1 slice
natural bio yogurt
150 g
vegetable bouillon powder
2 tsp
boiling water
700 ml
rapeseed oil
2 tbsp
cumin seeds
2 tsp
ground turmeric
2 tsp
mustard seeds
1 tsp
garam masala
2 tbsp
coriander leaves
20 g
mint leaves
10 g

Step-by-Step Instructions

Heat the rapeseed oil in a large frying pan over medium heat. Add the sliced onions and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.

Stir in the cumin seeds, turmeric, mustard seeds, garam masala, sliced garlic, and red chilli. Cook for 30-60 seconds, stirring constantly, until the spices smell fragrant.

Add the red lentils, chickpeas, and prepared vegetable stock. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring now and then, until the lentils are tender and the dhal has thickened.

Fold in the baby spinach in batches and cook until just wilted. If the dhal becomes too thick, loosen it with a small splash of water.

Transfer half of the dhal to a container and let it cool before refrigerating for another meal. Keep the remaining dhal in the pan and make four small wells in the surface.