Name: Dhal poached eggs with herby raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
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; 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

Dhal poached eggs in a large pan with herby raita

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.