Bring 3 cups (750ml) water to boil in the kettle (for dahl). Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Sauté the aromatics
Heat a large frypan over medium-high heat with 2 tbsp oil (see notes). Slice onion and grate ginger. Add to pan along with curry leaves and split peas. Stir in 1 tbsp garam masala and 1 tbsp cumin. Cook for 5 minutes until fragrant.
3. Simmer the dahl
Crumble in 1 stock cube. Wedge and add tomatoes. Pour in 3 cups boiling water, cover and simmer for 25-30 minutes until split peas are tender.
4. Cook the eggs
Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and halve.
5. Add the spinach & eggs
Rinse and finely chop spinach. Stir through dahl until wilted. Season to taste with salt and pepper. Stir through eggs.
6. Finish and plate
Divide rice and dahl among bowls. Top with a dollop of yoghurt and garnish with chopped coriander.
We used coconut oil for this recipe!
Soak the spinach in a large bowl of water to remove all the sand.
Protein upsize add-on - paneer cheese. Dice paneer and cook in a frypan with 1/2 tbsp oil, salt and pepper. Stir through dahl at the end.
Brown rice, 300g
Red onion, 1/2 *
Curry leaves, 2 fronds
Yellow split peas, 1 packet (300g)
English spinach, 1 bunch
Natural yoghurt, 1 tub (200g)
Coriander, 1/2 packet *
From your pantry
Oil (for cooking), salt, pepper, stock cube (1), garam masala, ground cumin