Spinach and Lentil Dhal with Baked Eggs
Prep:  10 minutes
Cook:  3 minutes
Serves:  4
Average: 4.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Indian
12
Recipe by: Australian Eggs
Indulge in a comforting Spinach and Lentil Dhal with Baked Eggs. This flavorful dish features rich, aromatic lentil dhal complemented by baked eggs, creamy coconut milk, and fragrant fresh coriander. Pair it with warm naan bread for a satisfying meal.
Credit: Whisk Media Group
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Spinach and Lentil Dhal with Baked Eggs
Ingredients:
Method:
  1. Heat oil in a large, frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes until soft. Add curry leaves, cook 1 minute. Add the tomato paste and curry powder. Cook, stirring 1-2 minutes until aromatic.
  2. Stir in the lentils. Add the stock. Bring to a simmer. Cook, uncovered, stirring often, for 20 minutes, until the dhal is thick and lentils are soft. Season with salt and pepper.
  3. Stir through spinach and ¾ cup (180ml) of the coconut milk.
  4. Break the eggs on top of dhal. Cover, cook over a medium-low heat for 6-8 minutes until the whites are set and yolks soft. Drizzle over the remaining coconut milk. Scatter over the coriander, serve with naan.
Tips & Hints:
  • Dhal will thicken on standing, add water to thin if required.
Nutrition Information
Per adult serving (565g)

Calories

514.0

Energy

2150.0kJ

Protein

29.0g

Fat, Total

23.0g

Saturated

11.0g

Carbs, Total

39.0g

Sugars

7.0g

Dietary Fibre

15.0g

Sodium

1150.0mg
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