Sri Lankan Coconut Dhal with Egg & Rice

Per serving

Calories

1,020

Protein

43 g

Carbs

122 g

Fat

40 g

Fibre

11 g

Vitamins and minerals, % of a day’s needs

• Iron61%
• Vitamin D11%
• B1241%
• Zinc66%
• Magnesium46%
• Omega-315%
• Vitamin A22%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 160 g Red lentils
• 400 g Cooked white rice
• 220 g Eggs
• 160 ml Coconut milk
• 120 g Onion
• 120 g Tomato
• 20 ml Vegetable oil
• 15 g Green chillies
• 4 g Curry leaves
• 4 g Mustard seeds
• 3 g Turmeric
• 20 ml Lime juice
• 15 g Fresh coriander
• 1 tsp Salt

Method

1. 1

   Rinse the 160g of red lentils under cold water until it runs clear. Chop the 120g of onion and the 120g of tomato, slice the 15g of green chillies and chop the 15g of fresh coriander.

2. 2

   Put the rinsed lentils in a pan with the chopped onion, tomato, sliced chillies, 3g of turmeric, 1 teaspoon of salt and 500ml of water. Bring to a boil over high heat, then drop to a low simmer for 12 minutes, until the lentils have collapsed and the mixture is thick enough to hold a spoon trail.

3. 3

   While the lentils cook, lower the 220g of eggs into a second pan of boiling water and cook over medium heat for 8 minutes for a set white and a soft centre. Cool them under cold running water, then peel and halve them.

4. 4

   Pour the 160ml of coconut milk into the lentils and warm through over low heat for 2 minutes. Keep it low; coconut milk splits if it is allowed to boil hard.

5. 5

   Heat the 20ml of vegetable oil in a small pan over medium-high heat, add the 4g of mustard seeds and wait for them to pop, about 30 seconds, then drop in the 4g of curry leaves and take the pan off the heat as soon as they crackle.

6. 6

   Stir the 20ml of lime juice through the dhal. Divide the 400g of cooked white rice between 2 plates, spoon the dhal alongside, sit the halved eggs on top and pour the tempering over. Scatter the chopped coriander to finish.