Dhal with eggs

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Dhal is one of my mother’s favourite things to cook for special occasions, and whenever I miss her, or just want to brag, I make this very special dhal in her honour. This time, I’ve taken the liberty of adding eggs to turn this into the next thing you’ll be making for brunch.

Ingredients

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

Cooking Instructions

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