This hybrid of Moroccan and Indian food makes a great breakfast or brunch dish- particularly if you’ve got some heat left in the oven from a pizza party the night before! Dhal is often eaten before sunrise during Ramadan as it is incredibly filling- the addition of the eggs makes it super comforting and delicious ……
1 Red Onion, diced,
2 Garlic Cloves, crushed,
1 -2 Red Chillies, chopped,
1 Tbsp Chopped Ginger,
3 Tbsp Butter,
1 Tbsp Ground Cumin,
1 Tbsp Ground Corriander,
1 Tbsp Garam Masala,
250g Split Red Lentils,
1 Tbsp Tomato Puree,
1 Litre Chicken or Vegetable Stock,
Picked Coriander to serve
- Oven at around 220°C
- Melt the butter in a casserole or cast iron pan, season, and cook the red onion for a couple of minutes until beginning to soften.
- Add the garlic, chilli and ginger and cook for a few minutes more before adding all the spices and cooking for another minute until fragrant.
- Add the tomato puree and cook out for a minute before adding the lentils and stirring well to ensure everything is evenly coated. Cover with the stock, bring to the boil, give it a final stir before covering with a lid and putting in the oven for 35-40 minutes.
- When the time is up, carefully remove the lid and crack in 6 eggs, season, and pop the lid back on before returning to the oven for 6-8 minutes.
- Leave to rest in the casserole with the lid on for 1-2 minutes before dishing up and adding a few coriander leaves to each portion.
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