Spicy egg dhal with chilli and garlic oil

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

First published: May 2018

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High in fibre and iron, tuck into this spicy, moreish recipe on a chilly night.

Serves: 4

Time to make: 30 mins

Ingredients

To prepare spice mix, in a non-stick pan, place chilli and garlic with 2 teaspoons of the oil and curry leaves. Heat gently to allow the flavours to develop. Remove from heat and set aside.
To make the dhal, in a pan, heat remaining oil over medium. Cook onion and ginger until softened. Stir in curry powder. Cook for 1 minute.
Add pumpkin and toss to coat in spices. Cook for 3 minutes. Add lentils with 5-6 cups boiling water. Bring to the boil. Simmer for 20-25 minutes, adding coriander one minute before serving.
Meanwhile, spray a pan with oil and set over a medium-high heat. Crack in eggs, cook until done to your liking.
To serve, divide dhal among 4 plates. Top with egg, drizzle with spice mix and serve roti and a spoonful of yoghurt on the side.

*If you don’t have curry leaves, you can add cumin seeds.

Make it gluten free: Use gluten-free flat bread instead of roti and check curry powder is gluten free.

Calories 572cal

Kilojoules 2390kJ

Protein 29g

Total fat 19g

–Saturated fat 4g

Carbohydrates 70g

–Sugars 12g

Dietary fibre 15g

Sodium 260mg

Calcium 160mg

Iron 8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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