Masoor Dal (Split Red Lentils) with Poached Eggs, Cilantro and Greek Yogurt
I recently read an article in the Wall Street Journal about topping dal with poached eggs and just had to try it. Now that eggs are having somewhat of a comeback from those days of fearing its cholesterol evil, I am seeing eggs on top of everything from burgers, salads, noodles, banh mi sandwiches and vegetables. Poached eggs especially leave a lovely rich and creamy sauce on anything they top.
This particular dish makes a wonderful brunch entrée. It’s healthy, light and can possibly help you lose weight. Unprocessed carbohydrates such as lentils are full of fiber and are slowly digesting, which makes you feel full longer so you eat less. Although rich in carbohydrates, the overall glycemic load is low.
Split red lentils cook the fastest out of all the available lentils, so this dish can be prepared in 30 minutes or less. They will dissolve in about 15-20 minutes and absorb the liquid and seasonings in the pan. When done, they will have a ‘porridge-like’ consistency to them, perfect for nestling in a couple of poached eggs.
Ghee (Indian clarified butter), fresh curry leaves and masoor dal (split red lentils) are available at at the Global Mall here in Norcross. Leftover fresh curry leaves can be kept in the freezer.
Dal with Poached Eggs, Cilantro and Yogurt (adapted from the WSJ recipe)
4 Tablespoons of Ghee
1.5 Tablespoon of finely chopped ginger
½ cup of finely chopped onion
2 small seeded finely chopped Thai bird chilies
½ teaspoon of lightly crushed coriander seeds
12 fresh curry leaves
1 cup of masoor dal (split red lentils)
Salt to taste
8 poached eggs (still runny)
½ cup of plain Greek Yogurt
½ cup of chopped cilantro
In a medium pot over medium heat, melt the ghee. Add the ginger, onion, chilies and coriander seeds. Cook until onions are translucent about 3-4 minutes, then add the curry leaves. Cook until crispy, about 4 minutes. Add lentils and 3 cups of water. Bring to a boil then reduce heat to a simmer. Cook for about 15-20 minutes until most of the liquid is absorbed. Stir occasionally. Meanwhile poach eggs in water for about 3-4 minutes. Spoon dal into serving bowls, nestle in the eggs, and garnish with the Greek Yogurt and chopped cilantro. Serve with lime wedges.