Dal With Poached Eggs, Cilantro And Yogurt Recipe

Name: Dal With Poached Eggs, Cilantro And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 teaspoon coriander seeds, lightly crushed; 10-12 curry leaves; 1 cup Indian red lentils; Salt; 8 eggs; 1/2 cup plain, whole-fat yogurt; Cilantro, for garnish; Lime wedges

Servings: persons

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
1/4 teaspoon coriander seeds, lightly crushed
10-12 curry leaves
1 cup Indian red lentils
Salt
8 eggs
1/2 cup plain, whole-fat yogurt
Cilantro, for garnish
Lime wedges

1
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. Saute until leaves are a bit crispy, about 4 minutes.
2
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
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
4. Spoon dal into four shallow bowls. Top each serving with 2 poached eggs, a dollop of yogurt and cilantro. Serve with lime wedges.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Dal With Poached Eggs, Cilantro And Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dal With Poached Eggs, Cilantro And Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions