Dahl With Eggs and Yogurt
Total Time: 30 minutes Serves: 4
4 tablespoons ghee (clarified butter)
1-inch piece ginger, peeled and chopped fine
1 small yellow onion, peeled and sliced thin
1 small hot, fresh chili, washed and chopped fine
¼ teaspoon coriander seeds, lightly crushed
10-12 curry leaves
1 cup Indian red lentils
½ cup plain, whole-fat yogurt
Cilantro, for garnish
What To Do
1. Set a medium pot with ghee over medium heat. Once melted, add ginger, onion, chili and coriander seeds. Once onion softens, about 2 minutes, add curry leaves. Sauté until leaves are a bit crispy, about 4 minutes.
2. Pour lentils and 3 cups water into pot. Season with a pinch of salt. Increase heat to high and bring mixture to boil. Reduce heat to simmer. Stir dal occasionally to avoid sticking. Cook until lentils are soft, 15-20 minutes, and dal has risotto-like consistency.
3. Meanwhile, prepare poached eggs. Bring a small pot with 2 inches of water to a boil. Reduce heat to low. When water is almost still, crack 2 eggs into two ramekins and gently slide each into the hot water. Let eggs sit, undisturbed, for 3-4 minutes. Carefully remove eggs with a slotted spoon and pat dry. Bring water back up to a boil and repeat with remaining eggs.
4. Spoon dal into four shallow bowls. Top each serving with 2 poached eggs, a dollop of yogurt and cilantro. Serve with lime wedges.
Alterations: I used regular butter (unsalted), ginger powder, curry powder, and chili powder, green lentils and Greek yogurt. I added bulgur boiled in vegetable broth for extra heartiness. I found it needed a bit more curry and salt to bring out the flavors.
Verdict: YES. And YES again. My son and my husband loved it. It was an interesting combination of flavors and an excellent meatless dish option.
My 2 year old ate it!