Try this new take on dhal with poached eggs for a healthy, nutrient-rich meal. Served with a herby raita, it delivers four of your 5-a-day
Prep:10 mins
Serves 4
2 tbsp rapeseed oil2 onions (320g), halved and thinly sliced2 tsp each cumin seeds and ground turmeric1 tsp mustard seeds2 tbsp garam masala4 garlic cloves, sliced1 red chilli, deseeded and sliced175g red lentils400g can chickpeas2 tsp vegetable bouillon powder, mixed with 700ml boiling water320g baby spinach8 large eggs
STEP 1Heat 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 2Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.STEP 3Remove 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 4Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.STEP 5Serve 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.
