Breakfast dahl

Breakfast Dahl at Foundation Cafe Tauranga Photo: Ruth Trevella / The Catering Belle

Ingredients

• 1tbsp olive oil
• thumb size pice ginger, peeled and filely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 bunch coriander, leaves picked, stalks finely chopped
• 1tsp cumin seeds
• 1tsp ground coriander
• 1tsp ground turmeric or thumb size piece of fresh root, grated
• 300gm split red lentils
• juice of one lemon
• 4 organic eggs
• crumbled feta
• toasted cumin seeds
• yoghurt

Method

Heat oil in large pan. Add ginger and garlic then the coriander stalks, stirring frequently intil edges of garlic pick up a little colour.

Add spices and cook for a minute or so to let them toast and release their oils.

Add lentils and stir to coat in the oil.

Add 1 litre of hot water and a pinch of salt and stir well.

Cook on low heat for 20-30 minutes or until lentils well cooked and the mixture is thickened.

Squeeze lemon juice into dahl and season with salt and pepper.

Poach eggs and sprinkle with feta, coriander, a spoon of yoghurt, toasted cumin seeds and some fresh chilli.

Serve with roti.