Dhal poached eggs with herby raita

Description

2 tbsp rapeseed oil
2 onions (320g), halved and thinly sliced
2 tsp each cumin seeds and ground turmeric
1 tsp mustard seeds
2 tbsp garam masala
4 garlic cloves, sliced
1 red chilli, deseeded and sliced
175g red lentils
400g can chickpeas
2 tsp vegetable bouillon powder, mixed with 700ml boiling water
320g baby spinach
8 large eggs
For the raita
150g natural bio yogurt
1 garlic clove
thin slice of peeled ginger
20g coriander leaves, plus a few extra leaves to serve (optional)
10g mint leaves

STEP 1
Heat the oil in a large frying pan over a medium heat and fry the onions for 5 mins until they start to colour. Stir in the spices, garlic and chilli, and cook for a few more seconds until aromatic.

STEP 2
Add the lentils, chickpeas and stock, then cook, uncovered, for 15 mins until the lentils are tender. Stir in the spinach until wilted.

STEP 3
Remove half the dhal from the pan and leave to cool. Will keep chilled for up to three days. Break 4 eggs, spaced apart, into the lentils that are left in the pan, cover and cook over a medium heat for 8-10 mins.

STEP 4
Meanwhile, put all the ingredients for the raita in a bowl and blitz together using a hand blender.

STEP 5
Serve the eggs and dhal with half the raita and scatter over a few extra coriander leaves, if you like. The remaining raita will keep chilled for up to three days. Reheat the remaining dhal in a pan over a medium heat until bubbling. Add a drop of water if it looks dry, then cook the eggs in the hot dhal as described in step 3 and serve with the remaining raita.