For bigger families or bigger appetites, bulk up this dish with sweet potato or butternut.
Preparation time: 20 minutes
Cooking time: 30 minutes
For the dhal:
- 5 ml (1 tsp.) curry powder
- 5 ml (1 tsp.) turmeric
- 5 ml (1 tsp.) mustard seeds
- 10 ml (2 tsp.) garam masala
- 30 ml (2 tbsp.) olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 5 ml (1 tsp.) fresh ginger, grated
- 1 x 400 g can cherry tomatoes, or chopped tomatoes
- 250 ml (1 cup) vegetable stock
- 1 x 400 ml can coconut milk
- 200 g split red lentils, rinsed
- Sea salt and freshly ground black pepper, to taste
- Plain yoghurt, for serving
- Fresh coriander, for serving
- Ready-made rotis, toasted, for serving
- 150 g cherry tomatoes, roasted, for serving
- To make the dhal,dry fry the spices in a large pan until the mustard seeds pop and the spices are fragrant. Take care not to burn or they will become bitter. Remove from the pan and set aside.
- Heat the olive oil in the same pan and fry the onion, garlic and ginger until translucent. Add the spices, canned tomatoes, stock, coconut milk and lentils and reduce the heat to low. Simmer with a lid on until tender, stirring occasionally to prevent the lentils from sticking to the bottom of the pot, about 20–30 minutes. Season to taste.
- When the lentils are soft and the dhal is cooked, poach the eggs according to your liking.
- To serve, place an egg on the dhal, then top with the yoghurt and coriander. Serve the cherry tomatoes and rotis on the side.