Spicy Eggs on Dhal

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:

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

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

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.

Taste and adjust the seasoning.

For the Smoked Paprika Butter:

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.

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

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

For Serving:

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.

Serve with the rotis and cherry tomatoes.

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Spicy Eggs on Dhal