Dhal with Poached Eggs and Pea Shoots

This is perfect weekend brunch food for me.  I love the aromatic flavours with the eggs. If you can’t find pea shoots use chopped spinach or watercress. 

Ingredients: Serves 4

  • 200g red lentils

  • 2 tsps turmeric

  • 1 knob unsalted butter

  • 2 tsps cumin seeds

  • 1 tbsp coconut oil our ghee

  • 1 small onion, finely chopped

  • 2 cloves garlic, finely sliced

  • 1/4 tsp kashmiri chilli powder (less if you can't tolerate to much heat)

  • 1 tsp garam masala

  • 1 tsp ground coriander

  • thumb-sized piece of fresh ginger, finely grated

  • 4 cherry tomatoes, chopped small

  • Salt snd pepper 

  • To serve - 4 poached eggs, finely chopped fresh coriander and chopped pea shoots.

Directions

  1. Place the lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter.  Cover and leave to cook gently.

  2. In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes).  Remove from the pan and set to one side.

  3. Melt the coconut oil or ghee in the same frying pan and gently fry the chopped garlic, onion, chillies and the grated ginger and tomatoes. Once the garlic is golden, mix in the toasted cumin seeds and the garam masala and ground coriander.  Remove from the heat until the lentils are completely softened.