A bowl of spice lentil Dahl, with a fried egg on top and sprinkled with toasted flaked almonds, black mustard seeds, onion seeds and chilli flakes.

GILL’S LENTIL DAHL WITH SPICED FRIED EGGS

Lentil dahl and fried eggs is a match made in heaven and makes for a nice simple lunch or light supper. You can play around with the spices, but we’ve suggested some of Gill’s favourites below.

Freshly chopped coriander works well in the dahl and sometimes we serve it with a big spoonful of sauerkraut on the side, which goes especially well.

Serves 2 
Takes 1 hour

INGREDIENTS

1 tablespoon extra-virgin olive oil

1 onion, sliced

2 garlic cloves, peeled and thinly sliced

A good pinch of dried red chilli flakes

1⁄2 tablespoon cumin seeds, coarsely crushed

1⁄2 tablespoon coriander seeds, coarsely crushed

2 cardamom pods, bashed

2 teaspoons black mustard seeds

2 teaspoons black onion seeds

1 tablespoon curry powder

125g red lentils

Up to 750ml litre well-flavoured vegetable stock

 

For the spiced fried eggs

2 fresh Stonegate Estate Organic eggs

A good pinch of dried chilli flakes

A good pinch of mustard seeds

A good pinch of black onions seeds

A scattering of toasted almonds to finish

METHOD

  1. Heat a large, heavy-based pan over a low–medium heat. Add the oil and, when hot, add the onion, garlic, cumin, coriander, cardamom, black mustard and onion seeds, and curry powder. Cook, stirring regularly, for 8–10 minutes, until the onion is soft but not coloured.

 

  1. Place the lentils in a sieve and give them a quick rinse, then add them to the pan with the onion mixture and fry them for a few moments. Add the stock, bring the liquid to a gentle simmer and cook, stirring regularly, for 25 – 30 minutes, until the lentils are soft and the dhal has thickened. If things look a little dry at any time, add a splash more stock or water.

 

  1. Season the dhal well with salt and pepper, remove from the heat and keep warm while you cook the eggs.

 

  1. Heat another frying pan over a medium–high heat. Add the remaining oil and when it’s hot, crack in the eggs. Sprinkle over the dried spices and season the eggs lightly with a pinch of salt. Baste the eggs gently, as they’re cooking, with the spiced oil, which will just seal the top of the yolks.

 

  1. Lift the eggs out of the pan and serve on top of a generous spoonful or two of dahl. Finish with a scattering of toasted flaked almonds and bring to the table.
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