Spicy Eggs on Dhal

DifficultyBeginner
Spicy egg & dhal
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients:
For the Spicy Dhal:
 10 ml mustard seeds
 5 ml turmeric
 10 ml garam masala
 5 ml cumin seeds
 30 ml First Choice Olive Oil
 1 red onion, chopped
 15 ml fresh ginger, grated
 2 garlic cloves, crushed
 6 medium tomatoes, chopped
 400 ml coconut milk
 180 g split red lentils
 salt and pepper for seasoning
For the Smoked Paprika Butter:
 5 ml smoked Spanish paprika
 1 garlic clove, crushed
 1 red chili, finely chopped
 80 g First Choice Butter
For Serving:
 250 ml First Choice Double Cream Yoghurt
 60 ml coriander, chopped
 10 ml sumac
 4 free-range eggs
 4 rotis, pan-fried
 200 g cherry tomatoes, halved and quartered, for serving
 fresh coriander
Directions:
For the Spicy Dhal:
1

Dry fry the spices (mustard seeds, turmeric, garam masala and cumin) until fragrant on medium heat.

2

Add the First Choice Olive Oil, onion, garlic and ginger and sauté until the onion is almost soft.

3

Add the chopped tomatoes, coconut milk and lentils. Season with salt and simmer (with the lid on) on low heat for about 25 minutes, stirring occasionally.

4

Taste and adjust the seasoning.

For the Smoked Paprika Butter:
5

Combine the First Choice Butter, garlic, chilli and the smoked paprika in a small frying pan on low heat and allow to come to the boil. Remove from the heat and keep aside.

6

Combine the First Choice Double Cream Yoghurt, coriander and the sumac, season with salt and mix well.

7

Fry the eggs in olive oil until cooked to your liking.

For Serving:
8

Spoon the dhal into 4 serving bowls, top with an egg, drizzle with the smoked paprika butter then top with the yoghurt and fresh coriander.

9

Serve with the rotis and cherry tomatoes.

Spicy Eggs on Dhal
Category, , Cuisine

Ingredients

Ingredients:
For the Spicy Dhal:
 10 ml mustard seeds
 5 ml turmeric
 10 ml garam masala
 5 ml cumin seeds
 30 ml First Choice Olive Oil
 1 red onion, chopped
 15 ml fresh ginger, grated
 2 garlic cloves, crushed
 6 medium tomatoes, chopped
 400 ml coconut milk
 180 g split red lentils
 salt and pepper for seasoning
For the Smoked Paprika Butter:
 5 ml smoked Spanish paprika
 1 garlic clove, crushed
 1 red chili, finely chopped
 80 g First Choice Butter
For Serving:
 250 ml First Choice Double Cream Yoghurt
 60 ml coriander, chopped
 10 ml sumac
 4 free-range eggs
 4 rotis, pan-fried
 200 g cherry tomatoes, halved and quartered, for serving
 fresh coriander

Directions

Directions:
For the Spicy Dhal:
1

Dry fry the spices (mustard seeds, turmeric, garam masala and cumin) until fragrant on medium heat.

2

Add the First Choice Olive Oil, onion, garlic and ginger and sauté until the onion is almost soft.

3

Add the chopped tomatoes, coconut milk and lentils. Season with salt and simmer (with the lid on) on low heat for about 25 minutes, stirring occasionally.

4

Taste and adjust the seasoning.

For the Smoked Paprika Butter:
5

Combine the First Choice Butter, garlic, chilli and the smoked paprika in a small frying pan on low heat and allow to come to the boil. Remove from the heat and keep aside.

6

Combine the First Choice Double Cream Yoghurt, coriander and the sumac, season with salt and mix well.

7

Fry the eggs in olive oil until cooked to your liking.

For Serving:
8

Spoon the dhal into 4 serving bowls, top with an egg, drizzle with the smoked paprika butter then top with the yoghurt and fresh coriander.

9

Serve with the rotis and cherry tomatoes.

Spicy Eggs on Dhal
IngredientsDirections