Dahl with Poached Eggs and Golden Veg
By OcadoLife
Published on 20 April 2022
Sumptuous and aromatic, this Indian staple is a dish to lift your spirits on a dark night.Time and servings
35 minsTotal time
2Servings
35 minsCooking time
Ingredients
- 800 g of lentil dahl, (2 x 400g tins)
- 350 g of butternut squash and sweet potato, (1 x pre-prepared packet)
- 1 tbsp of olive oil
- 1 tsp of chilli flakes
- 1 tsp of nigella seeds
- 2 st ewe rich yolk eggs
- 1 handful of coriander
Method
Step 1
Preheat oven to 200°C/180°C/gas 6 and line a baking sheet with greaseproof paper.Step 2
Tip the squash and sweet potato onto the tray and drizzle over the oil. Toss to coat, space the pieces out, sprinkle over the chilli and nigella seeds and bake for 25-30 mins.Step 3
While the veg roasts, decant the packets of dahl into a saucepan and warm through over a low heat, stirring gently.Step 4
With 10 mins of cooking time left to go on the veg, bring a large saucepan of water to the boil. Reduce to a simmer, crack the two eggs into two cups. Spin the water slowly and carefully slide an egg into the centre of the vortex, swiftly followed by the second. Poach the eggs for 3 mins.Step 5
Lift the eggs out with a slotted spoon and drain on kitchen paper.Step 6
Divide the dahl between two bowls, top with the roast veg, a poached egg and some fresh coriander.