Tantalise the tastebuds with this red lentil dhal with cloud eggs recipe
|Published
Does indulgence come to mind when you think of lentils? Probably not. But that will all change after your first bite of this delicious red lentil dhal.
What is lentil dahl?
If India has a staple dish, it has to be dhal. Whether you are rich or poor, everybody eats this dish.
While dhal is a term used for dried, split pulses or legumes such as lentils, dried peas, and beans, it is also the name of the dish itself, which is a flavourful curry or rather soup, that is more like a thick stew.
And though lentil dishes have been around for a long time in India, the history of dhal dates way back to a period in which lentils were probably a staple food all over south Asia.
From ingredients to flavours, you can always add your own twist to this recipe. While soft-boiled lentils give a wonderfully creamy, thick soup-like consistency, many traditional dhal recipes are also prepared with other split pulses such as beans, chickpeas or peas.
However, there are now a variety of newer recipe variations that include other spices, additional vegetables, and even meat or meat alternatives.
Take for example this recipe by the South African Poultry Association, which also incorporates eggs.
Eggs are naturally packed with nutrition, offering high-quality protein, essential vitamins and minerals, and they are versatile and affordable.
This red lentil dhal with cloud eggs recipe is a quick, satisfying, comforting meal, perfect for busy weeknights, and it is made with wholesome pantry staples.
The simplicity of this easy recipe means even the most beginner of cooks can prepare a satisfying, flavourful meal with basic ingredients.
Red lentil dhal with cloud eggs
Serves: 4
Ingredients
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbs fresh ginger, finely grated
2 tbs curry powder
1½ cups dried red lentils
410g tin chopped tomatoes
2 cups milk
2 cups vegetable stock
Juice of ½ lemon
2 handfuls of baby spinach
Salt and pepper
2 eggs, separated + 2 yolks
Rice, to serve
Method
Heat the oil in a large saucepan over medium heat and sauté the onion for five minutes. Stir in the garlic, ginger, and curry powder and cook for one minute until fragrant.
Stir in the lentils, tomatoes, milk and stock. Bring to a boil over high heat. Reduce heat and simmer for about 15 minutes or until the lentils are soft. Stir occasionally.
Add lemon juice and spinach and stir until just wilted. Season with salt and pepper.
Meanwhile, preheat the oven to 230°C. Beat the egg whites with a pinch of salt for about two minutes until stiff peaks form. Divide the whites into four heaps on a baking paper-lined tray. Make a deep indent in each heap. Bake for five minutes.
Press the holes down if needed and place a yolk into each hole. Bake for a further two to three minutes for soft yolks or until cooked to your liking.
Serve the cloud eggs on the dhal with rice.