Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A gentle coconut red lentil dhal with spinach, tomatoes, jammy eggs, coriander, lime yogurt, and warm naan.
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Ingredients
wide saucepan, small saucepan, sieve, knife, chopping board, box grater, wooden spoon
Method
Finely chop the onion, grate the garlic and ginger, rinse the red lentils in a sieve until the water runs mostly clear, roughly chop the coriander, and cut the lime into wedges.
Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes for jammy yolks or 9 minutes for firmer yolks, then cool under cold running water and peel once they are comfortable to handle. Hold back extra salt and black pepper until the final taste check.
Heat the sunflower oil in a wide saucepan over a medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft. Stir in the garlic, ginger, mild curry powder, cumin, and turmeric for 1 minute until fragrant.
Stir in the red lentils, chopped tomatoes, coconut milk, and 500 ml water. Bring to a steady simmer, then cook for 18 to 20 minutes, stirring often, until the lentils have collapsed and the dhal looks creamy; add a splash more water if it thickens before the lentils are soft. Add a small pinch of sugar only if the tomatoes taste sharp.
Fold the baby spinach through the dhal for 1 to 2 minutes until just wilted. Stir half the lime juice and a pinch of salt through the Greek yogurt, then halve the peeled eggs and warm the naan breads.
Spoon the dhal into shallow bowls. Top each serving with two egg halves, a spoonful of lime yogurt, coriander, and an extra squeeze of lime, then serve with warm naan for scooping. Taste once everything is assembled, then add a little salt and black pepper only if needed.
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