DHAL POACHED EGGS WITH HERBY RAITA
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
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- 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.
- Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.
- 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.
- Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.
- 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.
Nutrition Facts : Calories 560 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
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