Spicy Dal Curry & Poached Eggs

Lentil curry with Indian spices, caramelised garlic and chilli, topped with a poached egg.

2 cups dried chana dal, soaked for at least an hour
4″ length of ginger, peeled & chopped into 4 pieces
1 tablespoon dried turmeric
5-10 dried chillies, to taste/depending on your chillies
6 cloves garlic, crushed
3 cloves garlic, thinly sliced
2 tablespoons oil (I used cold-pressed rapeseed)
salt, to taste
plenty of freshly ground black pepper
2 tablespoons oil (I used cold-pressed rapeseed)
1 tablespoon cumin seeds
1 teaspoon brown mustard seeds
10 small round shallots or similar, thinly sliced
poached eggs (optional)
slices of whole grain, sourdough bread (optional)
handful fresh coriander
dollops of Greek/Turkish yoghurt

View the full recipe at Ramsons & Bramble →