Recipe of the day: Red lentil dahl with cloud eggs

For a nutritious and budget-friendly meal, try this red lentil dahl with cloud eggs.

This dish combines the rich, spiced flavours of traditional dahl with the light and airy texture of cloud eggs. It can serve up to four people and the ingredients costs under R100.

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Red lentil dahl with cloud eggs

Ingredients

• 15ml (1 tbsp) olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 15ml (1 tbsp) fresh ginger, finely grated
• 30ml (2 tbsp) curry powder
• 375ml (1½ cups) dried red lentils
• 410g tin chopped tomatoes
• 500ml (2 cups) milk
• 500ml (2 cups) vegetable stock
• Juice of ½ lemon
• 2 handfuls baby spinach
• Salt and pepper
• 2 eggs, separated + 2 yolks
• Rice, to serve

Method

1. Heat the oil in a large saucepan over medium and sauté the onion for 5 minutes.
2. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
3. Stir in the lentils, tomatoes, milk and stock. Bring to a boil over high heat.
4. Reduce heat and simmer for about 15 minutes or until the lentils are soft. Stir occasionally.
5. Add lemon juice and spinach and stir until just wilted. Season with salt and pepper.
6. Meanwhile, preheat the oven to 230°C.
7. Beat the egg whites with a pinch of salt for about 2 minutes until stiff peaks form.
8. Divide the whites into 4 heaps on a baking paper lined tray.
9. Make a deep indent in each heap. Bake for 5 minutes.
10. Press the holes down if needed and place a yolk into each hole.
11. Bake for a further 2 – 3 minutes for soft yolks or until cooked to your liking.
12. Serve the cloud eggs on the dahl with rice.

This recipe was send by Protactic Strategic Communications on behalf of The South African Poultry Association (SAPA)

Red lentil dahl with cloud eggs

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• Author: The South African Poultry Association
• Prep Time: 8 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 8 minutes
• Category: Lunch, Dinner
• Method: Cook
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• • 15 ml (1 tbsp) olive oil

• • 1 onion, finely chopped

• • 3 garlic cloves, crushed

• • 15 ml (1 tbsp) fresh ginger, finely grated

• • 30 ml (2 tbsp) curry powder

• • 375 ml (1½ cups) dried red lentils

• • 410 g tin chopped tomatoes

• • 500 ml (2 cups) milk

• • 500 ml (2 cups) vegetable stock

• • Juice of ½ lemon

• • 2 handfuls baby spinach

• • Salt and pepper

• • 2 eggs, separated + 2 yolks

• • Rice, to serve

Instructions

1. 1. Heat the oil in a large saucepan over medium and sauté the onion for 5 minutes.

1. 1. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.

1. 1. Stir in the lentils, tomatoes, milk and stock. Bring to a boil over high heat.

1. 1. Reduce heat and simmer for about 15 minutes or until the lentils are soft. Stir occasionally.

1. 1. Add lemon juice and spinach and stir until just wilted. Season with salt and pepper.

1. 1. Meanwhile, preheat the oven to 230°C.

1. 1. Beat the egg whites with a pinch of salt for about 2 minutes until stiff peaks form.

1. 1. Divide the whites into 4 heaps on a baking paper lined tray.

1. 1. Make a deep indent in each heap. Bake for 5 minutes.

1. 1. Press the holes down if needed and place a yolk into each hole.

1. 1. Bake for a further 2 – 3 minutes for soft yolks or until cooked to your liking.

1. 1. Serve the cloud eggs on the dahl with rice.

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