Dhal Poached Eggs with Herby Raita

Name: Dhal Poached Eggs with Herby Raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 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

4.75 (15)

⏱ 45 mins 🍽 Serves 4 ✅ Easy 🏷 Breakfast

This dish offers a fresh twist on classic dhal, featuring poached eggs cooked directly in a spiced lentil and chickpea stew. Served with a vibrant, blended raita of yogurt, coriander, and mint, it creates a satisfying and healthy meal perfect for brunch or dinner. The recipe yields four portions and can be prepared in stages, with components storing well for later use.

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

Method

Warm the rapeseed oil in a large frying pan and cook the sliced onions for 5 mins until beginning to colour. Add the cumin seeds, turmeric, mustard seeds, garam masala, sliced garlic and chilli, cooking for a few more seconds until fragrant.
Pour in the red lentils, chickpeas and prepared stock. Cook without a lid for 15 mins until the lentils are soft. Mix in the baby spinach until it has fully wilted.
Take half of the cooked dhal out of the pan and set aside to cool. It can be stored in the fridge for up to three days. Crack 4 eggs into the dhal remaining in the pan, spacing them apart. Cover and cook for 8-10 mins.
While the eggs cook, combine all the raita ingredients in a bowl. Use a hand blender to process them into a smooth sauce.
Dish up the poached eggs and dhal, topping with half of the prepared raita and optional extra coriander leaves. To use the saved dhal, reheat it in a pan until bubbling, adding a little water if needed, then cook eggs in it as in step 3 and serve with the rest of the raita.

Nutrition (per serving)

Calories560 kcal

Fat22 g

Saturates5 g

Carbs46 g

Sugars10 g

Fibre10 g

Protein38 g

Sodium640 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryBreakfast

DietHealthy, Vegetarian