Coconut Dhal and Poached eggs

Mon, 1 September 2025

 INGREDIENTS:

3 Tbsp Vegetable Oil

3 Shallots

3 Garlic Cloves, sliced

1chopped Ginger 

1 Tbsp Curry Powder

1 Sprig Curry Leaves

1 Tbsp Cumin Seeds

300ml Vegetable Stock

3⁄4 Cup yellow lentil

200ml Can Coconut Milk

1 Can of Chickpeas 

Handful spinach

Salt

Chopped green beans 

1 litre water

1 cup of vinegar

2 eggs 

 

To Serve:

Yoghurt

Mint

 

 METHOD:

• Place a large saucepan over medium heat. Add the oil and once hot, add the shallot, garlic, cumin seed, curry leaves and ginger, then turn the heat to low. Simmer over this low heat until the onion is brown and soft, then add the curry powder and stir to coat the ingredients in the pan.

• Add the lentil stir to coat then pour over the stock. Simmer for 15 minutes or until the lentil is just soft.

• Taste and check for seasoning. Add the chickpeas, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 10 minutes until the lentils are soft but still holding their shape. 

 

Poached egg:

•Fill a large saucepan with water and add the vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

•Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off.

•Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising.

•Cook for 3-4 mins, until the white is cooked through.

•Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper the ready to serve over the dhal.

 

To serve:

• Scoop the dahl into bowls. Place the poached eggs over the top then add a dollop of yoghurt and gently push some spinach leaves into the sauce (they will soften in the heat). Scatter mint on top.

• Season and serve with toast or roti