Spicy Eggs on Dhal
Double Cream Dairy Snack Butter
Recipe Information
4
serves:
30 mins
prep time:
30 mins
cook time:
easy
difficulty:
Ingredients:
For the Spicy Dhal:
- 10 ml mustard seeds
- 5 ml turmeric
- 10 ml garam masala
- 5 ml cumin seeds
- 30 ml First Choice Olive Oil
- 1 red onion, chopped
- 15 ml fresh ginger, grated
- 2 garlic cloves, crushed
- 6 medium tomatoes, chopped
- 400 ml coconut milk
- 180 g split red lentils
- salt and pepper for seasoning
For the Smoked Paprika Butter:
- 5 ml smoked Spanish paprika
- 1 garlic clove, crushed
- 1 red chili, finely chopped
- 80 g First Choice Butter
For Serving:
- 250 ml First Choice Double Cream Yoghurt
- 60 ml coriander, chopped
- 10 ml sumac
- 4 free-range eggs
- 4 rotis, pan-fried
- 200 g cherry tomatoes, halved and quartered, for serving
- fresh coriander
Preparation method:
For the Spicy Dhal:
- Dry fry the spices (mustard seeds, turmeric, garam masala and cumin) until fragrant on medium heat.
- Add the First Choice Olive Oil, onion, garlic and ginger and sauté until the onion is almost soft.
- Add the chopped tomatoes, coconut milk and lentils. Season with salt and simmer (with the lid on) on low heat for about 25 minutes, stirring occasionally.
- Taste and adjust the seasoning.
For the Smoked Paprika Butter:
- Combine the First Choice Butter, garlic, chilli and the smoked paprika in a small frying pan on low heat and allow to come to the boil. Remove from the heat and keep aside.
- Combine the First Choice Double Cream Yoghurt, coriander and the sumac, season with salt and mix well.
- Fry the eggs in olive oil until cooked to your liking.
For Serving:
- Spoon the dhal into 4 serving bowls, top with an egg, drizzle with the smoked paprika butter then top with the yoghurt and fresh coriander.
- Serve with the rotis and cherry tomatoes.