TARKA DHAL

Fabulous protein packed breakfast or supper, super quick to make and even more so if you have some left over tarka dhal in your fridge, which I often do as this is a great family go to meal in it's own right with some quick warm home made flat breads, a bowl of gorgeousness comfort.

Prep time 10 minutes / Cooking time un-attended 40 minutes

Ingredients

(serves 2 mains or 4 starters)

1 cup red lentils soaked 15 mins

4 cups water

2 tbsp ghee or butter

2 onions finely diced

8 cloves garlic finely sliced

1 tsp coriander seeds ground

1 tsp ground turmeric

1 tsp kashmiri chilli powder

1 tsp ground garam masala

1/2 bunch coriander chopped stalks separate

1 egg cracked in a glass bowl

1 tbsp white wine vinegar

Place your cup of lentils in a bowl and soak for around 15 minutes, rinse well and place to one side for moment, take a sauce pan, heat to a medium hot, add the 1 tbsp ghee and once melted add the onions and garlic gently soften for 10 minutes.  Remove half of the onions and place in a cold frying pan reserving for later (this will be part of the tarka added at the end).  Add your lentils and chopped coriander stalks to the saucepan along with the water and turmeric, bring to a gentle simmer, pop on the lid and leave to gently cook for approx 40 minutes.  

To finish the tarka heat the remaining onion and garlic with another tbsp of ghee when hot add the ground coriander seeds, meanwhile stir in the kashmiri chilli, garam masala in to the dhal then add the onions and garlic and finish with the coriander leaves, taste and add some sea salt if required.

Perfect Poached Egg

Bring a deep pan of water to a gentle simmer, add the vinegar and gently whisk to create a vortex in the centre then pour in the egg from the bowl in to the centre of the pan, the egg will swirl around gently within the vortex allowing the egg white to swirl around the yolk to create a perfect poached egg.  Cook gently for around 3-5 minutes depending on how runny you like your yolk,  

You can check the egg by removing with a slotted spoon and gently prodding to see how wobbly the egg is, the firmer the bounce back the more cooked the egg is.  Remember the poached egg will continue to cook for a minute once it is taken from the water and served.

That's it Perfect...