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.

No additional tips available.

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

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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.

Dal With Poached Eggs, Cilantro And Yogurt

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