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Categories:Viewed: 47 - Published at: 7 years ago
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
Method
- 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. 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.
