Dal Curry & Egg

Trim and bash the lemongrass, finely grate the ginger and garlic. Rinse the lentils until the water runs clear.

Place a saucepan on a medium-high heat with a drizzle of olive oil. Once hot, add the lemongrass, ginger and garlic, fry until fragrant. Stir through the tomato purée and curry powder, cook until dark red, 2-3 mins. Pour the rice vinegar and soy sauce and let it evaporate before pouring the coconut milk, water, and red split lentils.

Bring the mixture to a boil, then decrease the heat to medium and let simmer until the lentils are cooked and the mixture has thickened, 15-20 mins. Add a splash of water into the saucepan if it’s getting too thick.

Meanwhile, finely slice the chilli and spring onions. Bring a saucepan of water to the boil, and crack the eggs into a container.

Once the water is boiling, reduce to a low simmer. Gently add the eggs into the water and poach until your desired consistency.

Share the dal between bowls, top with the poached egg, sliced chilli and spring onion. Enjoy with bread.