Indian

Coconut-chilli eggs with dahl

Name: Coconut-chilli eggs with dahl
Yield: 4
Cuisine: /indian
Ingredients: 8 eggs; 300ml pure (thin) cream; Finely grated zest of 1 lime; 30g unsalted butter, chopped; Coriander sprigs and warm roti canai (from Indian food shops), to serve; 65g coconut oil; 1 tsp brown mustard seeds; 2 tsp each crushed cumin and coriander seeds; 1 1/2 tsp ground turmeric; 1 tsp garam masala (Indian spice mix); 1/4 tsp ground chilli; 1 cinnamon quill; 400ml coconut cream; 250g yellow split peas; 3 shallots, thinly sliced; 2 garlic cloves, crushed; 2 long green chillies (seeds optional), thinly sliced, plus extra thinly sliced to serve; 30.00 ml finely grated ginger; 1 sprig fresh curry leaves, plus 8 extra sprigs; 100g shredded fresh coconut (also available frozen from Asian food shops); 1 shallot, finely chopped; Pinch of ground chilli; Juice of 1/2 lime, plus extra cheeks to serve

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by delicious. team

delicious. team

Oct 05, 2018

“Life’s easier if you make the split pea dhal a day or two ahead. As a bonus, the flavours deepen when they get to know one another a little. To serve, bring to the boil and brighten the flavour with a squeeze of lime” - Emma Knowles, Ruby's Diner, Sydney.

8 eggs
300ml pure (thin) cream
Finely grated zest of 1 lime
30g unsalted butter, chopped
Coriander sprigs and warm roti canai (from Indian food shops), to serve

Split pea dahl

1/3 cup (65g) coconut oil
1 tsp brown mustard seeds
2 tsp each crushed cumin and coriander seeds
1 1/2 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
1/4 tsp ground chilli
1 cinnamon quill
400ml coconut cream
250g yellow split peas
3 shallots, thinly sliced
2 garlic cloves, crushed
2 long green chillies (seeds optional), thinly sliced, plus extra thinly sliced to serve
1 1/2 tbs finely grated ginger
1 sprig fresh curry leaves, plus 8 extra sprigs

Coconut sambal

100g shredded fresh coconut (also available frozen from Asian food shops)
1 shallot, finely chopped
Pinch of ground chilli
Juice of 1/2 lime, plus extra cheeks to serve

Method

1.

For the dhal, heat 1 tbs oil in a large saucepan over medium-high heat. Add mustard seeds and cook, stirring constantly, for 30 seconds or until seeds begin to pop. Stir in remaining spices and cook, stirring constantly, for 1 minute or until fragrant. Add coconut cream, split peas, shallot, garlic, chilli, ginger, curry leaves and 900ml water. Bring to the boil, reduce heat to medium and simmer, stirring occasionally, for 40-45 minutes or until split peas begin to break down (dhal can be stored, covered and chilled, for up to 5 days).
2.

Meanwhile, for the coconut sambal, combine all ingredients with a pinch of salt flakes in a bowl.
3.

To make the crisp curry leaves, heat remaining 1/4 cup (50g) oil in a frypan over medium-high heat. Add extra curry leaves and cook for 5-15 seconds or until crisp and bright. Remove using a slotted spoon and drain on paper towel.
4.

To make the eggs, whisk eggs, cream and lime zest in a bowl to combine. Melt butter in a large non-stick frypan over medium heat. Add egg mixture and cook, stirring occasionally, for 2-4 minutes or until egg is just set.
5.

Divide dhal among serving bowls and top with egg. Scatter with some sambal, crisp curry leaves, extra chilli and lime cheeks, and coriander sprigs. Serve with roti.