This Spicy Red Lentil Dahl with Jammy Eggs and Chilli Peanut Rayu Recipe is a delight for anyone who appreciates a burst of flavors combined in an exceptional meal. This recipe combines the creaminess and heartiness of the red lentils, balanced by the aromatic spices, making the dahl a delectable element of this dish. The jammy eggs add a layer of richness with the gentle, creamy yolks, working in perfect harmony with the spicy kick of the chili peanut rayu.
This oil-based condiment holds a sensational blend of heat and crunch, a delicious finale to the dish. It will take your taste buds on an international culinary adventure while you bask in the comfort of your own home. Making this Spicy Red Lentil Dahl with Jammy Eggs and Chilli Peanut Rayu at home might sound challenging, but we help make it a leisurely, enjoyable cooking experience. We give you detailed steps and guidance to help you master this splendid recipe and wow your family and friends with your culinary skills.
Ingredients (serves 2)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon neutral oil
- 1 tablespoon tomato purée
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 2 teaspoon turmeric
- ½ teaspoon of fresh ginger, grated
- 300g red split lentils, soaked
- 700ml veg stock
- ½ can coconut milk
- 75g spinach (I sometimes add peas to my Dahls too)
- 2 eggs (or however many preferred pp)
- 15g fresh coriander, chopped
- Yoghurt, to serve
- Peanut rayu this stuff is GOOD. (a crispy chili oil with some crushed peanuts stirred through will also work wonders)
- Nigella seeds, optional
Method
- In a large pan, sautee the onion and garlic in olive oil until soft
- Add all the spices, ginger, tomato puree, and a splash of water. Stir to create pasta and fry off for 3-4 minutes to allow the flavors to release.
- Rinse the lentils and add them to the pan, followed by the coconut milk and stock (add about half stock first, then judge by eye and keep adding as you need). Season with salt and pepper.
- Bring to a boil, then reduce to a simmer. Cover with a lid and cook on low heat for about 20-25 mins, keeping check every 10 mins to give a little stir so the lentils don’t stick to the pan.
- Meanwhile, boil your eggs to your liking (roughly 6 minutes for that jammy center). Once cooked, sit in cold water.
- Once the lentils have absorbed most of the liquid, you should get a creamy texture – now, add a few handfuls of spinach and allow it to wilt.
- Dish up the dhal, dollop over some yogurt, top with the eggs, and finish with some freshly chopped coriander and the peanut rayu
Credit: instagram
