Spinach and Lentil Dhal with Baked Eggs Recipe
Indulge in a comforting Spinach and Lentil Dhal with Baked Eggs. This flavorful dish features rich, aromatic lentil dhal complemented by baked eggs, creamy coconut milk, and fragrant fresh coriander....
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Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at myfoodbook.com.au.
Cooking tools:
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Baking dish
- Spoon
- Kitchen towel
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 8 curry leaves, optional
- 2 tbsp tomato paste
- 2 tbsp Indian curry powder
- 1½ cups dried red lentils, rinsed
- 4 cups vegetable stock
- 120g baby spinach leaves
- 270ml can coconut milk
- 4-6 eggs
- 1 cup coriander leaves
- Warm naan or roti, to serve
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