Ingredients

Method

• 1⁄3 cup canola oil
• 1 medium onion, roughly chopped
• 2 cloves garlic, minced
• 1 T fresh turmeric minced
• 2 T medium curry powder
• 1 t chilli powder
• 1 t cumin seeds
• 300 g red lentils, soaked for a few hours or overnight
• 1 large sprig curry leaves
• sea salt and freshly ground black pepper, to taste
• 6 large free-range eggs
• 1 red chilli, chopped
• rice or naan, for serving

Method

Ingredients

1. Heat the oil in a large saucepan. Fry the onion, garlic, turmeric and spices until the onion softens and the spices are fragrant.

2. Stir in the lentils and curry leaves. Season well and add enough water to cover the lentils. Gently simmer for 30 minutes, stirring occasionally.

3. Crack the eggs into the dhal and simmer for a further 4 minutes or until the eggs are cooked to your liking. Scatter over the chopped chilli and serve warm with naan or rice.

Find more egg recipes here. 

Photographs: Jan Ras
Food assistant: Thandi Mamacos