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  • Dahl with Poached Eggs and Golden Veg
Dahl with poached eggs and golden veg

Dahl with Poached Eggs and Golden Veg

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

Sumptuous and aromatic, this Indian staple is a dish to lift your spirits on a dark night.
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  • 350g Butternut Squash and Sweet Potato, (1 x pre-prepared packet)
  • 1 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 tsp nigella seeds
  • 800g Lentil Dahl, (2 x 400g tins)
  • 2 St Ewe Rich Yolk Eggs
  • 1 handful coriander

Recipe tips / Prepare ahead

Cook’s tip: If you don’t have chilli flakes and nigella seeds, you could add some ground cumin and black pepper.


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.

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