Name: Beetroot dhal with poached egg and naan
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 small onions, thinly sliced; 1 tbsp olive oil; 1 tsp cumin seeds; 2 tsp ground coriander; 1 tsp ground turmeric; 2 cloves garlic, thinly sliced; 2 tins chopped tomatoes; 150g red lentils, rinsed well; 2–3 medium beetroot, peeled and grated; 4 eggs; 2 tbsp coriander, stalks and leaves chopped

Method

Heat the in a saucepan, add the and cook for 5 minutes, until golden.
Tip in the , , and , then cook for one minute more, until fragrant.
Add the , and . Cover with 800ml water, add a pinch of salt and bring to the boil.
Reduce the heat, and simmer for 15 minutes, stirring occasionally until the mixture thickens and the lentils are softened.
Poach the by adding a dash of cider vinegar to a pan of simmering water. Swirl the water, and crack an egg into the centre, cooking for 3-5 minutes. Repeat with the other eggs.
Alternatively, crack the eggs into the pan of dhal while it simmers, covering with the lid, cooking them for 3-5 minutes.
Scatter with and serve with naan or chapatti.