Serves 2
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion, sliced
- 2 garlic cloves, peeled and thinly sliced
- A good pinch of dried red chilli flakes
- 1⁄2 tablespoon cumin seeds, coarsely crushed
- 1⁄2 tablespoon coriander seeds, coarsely crushed
- 2 cardamom pods, bashed
- 2 teaspoons black mustard seeds
- 2 teaspoons black onion seeds
- 1 tablespoon curry powder
- 125g red lentils
- Up to 750ml litre well-flavoured vegetable stock
For the spiced fried eggs
- 2 Fresh organic eggs
- A good pinch of dried chilli flakes
- A good pinch of mustard seeds
- A good pinch of Black onions seeds
- A scattering of toasted almonds to finish
Method
Heat a large, heavy-based pan over a low–medium heat. Add the oil and, when hot, add the onion, garlic, cumin, coriander, cardamom, black mustard and onion seeds, and curry powder. Cook, stirring regularly, for 8–10 minutes, until the onion is soft but not coloured.
Place the lentils in a sieve and give them a quick rinse, then add them to the pan with the onion mixture and fry them for a few moments. Add the stock, bring the liquid to a gentle simmer and cook, stirring regularly, for 25 – 30 minutes, until the lentils are soft and the dhal has thickened. If things look a little dry at any time, add a splash more stock or water.
Season the dhal well with salt and pepper, remove from the heat and keep warm while you cook the eggs.
Heat another frying pan over a medium–high heat. Add the remaining oil and when it’s hot, crack in the eggs. Sprinkle over the dried spices and season the eggs lightly with a pinch of salt. Baste the eggs gently, as they’re cooking, with the spiced oil, which will just seal the top of the yolks.
Lift the eggs out of the pan and serve on top of a generous spoonful or two of dahl. Finish with a scattering of toasted flaked almonds and bring to the table.
