Dhal with poached eggs and herby raita

• rapeseed oil↗2 tbsp tbsp
• onion↗2

  (320g), halved and thinly sliced

• cumin seeds and ground turmeric↗2 tsp each tsp
• mustard seeds↗1 tsp tsp
• garam masala↗2 tbsp tbsp
• garlic cloves↗4

  chopped

• red chili↗1

  seedless, chopped

• red lentils↗175g g
• chickpeas↗400g can g

  canned

• vegetable stock powder↗2 tsp tsp

  mixed with 700ml boiling water

• young spinach↗320g g
• eggs↗8 large

  large

• natural bio yogurt↗150g g
• garlic clove↗1
• ginger↗thin slice of peeled

  thin slice of peeled

• листя коріандру↗20g

  плюс кілька додаткових листочків для подачі (за бажанням)

• листя м'яти↗10g

Step-by-step instructions

1. 1

   Heat the oil in a large pan over medium heat and sauté the onion for 5 minutes until it begins to brown. Add the spices, garlic and chili, and cook for a few more seconds until fragrant.

2. 2

   Add the red lentils, chickpeas and broth, then cook uncovered for 15 minutes until the lentils are tender. Add the young spinach and stir until it wilts.

3. 3

   Set aside half of the dhal from the pan and let it cool. It will keep in the fridge for up to three days. Crack 4 eggs, placing them separately into the remaining lentils in the pan, cover and cook over medium heat for 8‑10 minutes.

4. 4

   Meanwhile, place all the raita ingredients in a bowl and blend them with a hand blender.

5. 5

   Serve the eggs and dhal with half of the raita, sprinkling with a few extra coriander leaves if desired. The remaining raita can be stored in the fridge for up to three days. Reheat the leftover dhal in a pan over medium heat until boiling. If it seems dry, add a splash of water, then cook the eggs in the hot dhal as described in step 3, and serve with the remaining raita.