Home
Recipes
Dhal poached eggs with herby raita

Dhal poached eggs in a large pan with herby raita

Dhal poached eggs with herby raita

Name: Dhal poached eggs with herby raita
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 onions (320g), halved and thinly sliced; 2 tsp each cumin seeds and ground turmeric; 1 tsp mustard seeds; 2 tbsp garam masala; 4 garlic cloves sliced; 1 red chilli deseeded and sliced; 175g red lentils; 400g can chickpeas; 2 tsp vegetable bouillon powder mixed with 700ml boiling water; 320g baby spinach; 8 large eggs; 150g natural bio yogurt; 1 garlic clove; thin slice of peeled ginger; 20g coriander leaves plus a few extra leaves to serve (optional); 10g mint leaves

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.8 out of 5.15 ratingsRate

loading...

Try this new take on dhal with poached eggs for a healthy, nutrient-rich meal. Served with a herby raita, it delivers four of your 5-a-day

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vegan roast spiced squash salad with tahini dressing

A star rating of 4 out of 5.11 ratings

Spicy veggie pies with peanut butter mash

A star rating of 4.4 out of 5.5 ratings

Paneer chilli con carne

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 onions

(320g), halved and thinly sliced
2 tsp each cumin seeds and ground turmeric
1 tsp mustard seeds
2 tbsp garam masala
4 garlic cloves

sliced
1 red chilli

deseeded and sliced
175g red lentils
400g can chickpeas
2 tsp vegetable bouillon powder

mixed with 700ml boiling water
320g baby spinach
8 large eggs

For the raita

150g natural bio yogurt
1 garlic clove
thin slice of peeled ginger
20g coriander leaves

plus a few extra leaves to serve (optional)
10g mint leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal560
fat22g
saturates5g
carbs46g
sugars10g
fibre10g

high
protein38g
salt1.6g

Method

step 1

Heat the oil in a large frying pan over a medium heat and fry the onions for 5 mins until they start to colour. Stir in the spices, garlic and chilli, and cook for a few more seconds until aromatic.
step 2

Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.
step 3

Remove half the dhal from the pan and leave to cool. Will keep chilled for up to three days. Break 4 eggs, spaced apart, into the lentils that are left in the pan, cover and cook over a medium heat for 8-10 mins.
step 4

Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.
step 5

Serve the eggs and dhal with half the raita and scatter over a few extra coriander leaves, if you like. The remaining raita will keep chilled for up to three days. Reheat the remaining dhal in a pan over a medium heat until bubbling. Add a drop of water if it looks dry, then cook the eggs in the hot dhal as described in step 3 and serve with the remaining raita.

Recipe from Good Food magazine, January 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now