Dinner, Vegetarian

Spiced Red Lentil Daal with Eggs

Spiced Red Lentil Daal | The Mother Cooker

Hey guys, it’s been a little while, are we feeling festive yet? I took a little break due to the flu and to give myself some space to find some new inspiration. I’ve also switched to a pescatarian diet, but more detail about that another time. Although it does mean that there will be a lot more vegetarian recipes around here, like this spiced red lentil daal. When my husband tried this, he sort of melted into the spoon. Which is a very positive review, I even ate two bowls one after another. It really is that good, if you love daal, I hope you love this version. Packed full of spices, butternut squash and topped with eggs, it’s a filling and delicious meal. Perfect for sharing, jut pop it in the middle of the table with a stack of naan and you are good to go.

Serves: 4
Prep time: 10 mins
Cook time: 1 hour-1 hour 10 mins

  • 400g butternut squash, cubed
  • 1 onion, finely chopped
  • 1 litre of vegetable stock
  • 2 cloves of garlic, crushed
  • Thumb sized piece of ginger, grated
  • 150g red lentils
  • 1 cinnamon stick
  • Bunch of coriander stalks, finely chopped (save leaves for topping)
  • 4 free range eggs
  • 2 tsp mustard seeds
  • 1 tsp ground tumeric
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tbsp oil
  • Nigella seeds, coconut and chilli flakes (all optional)
  1. Peel and cube your butternut squash, pop onto a tray and toss with 1 tbsp. Pop in the oven on 200c/gas mark 6/400f and cook for 30 mins. If you have an instant pot (my new love) simply chop your butternut squash in half, scoop out the seeds and add to the pot with 3 cups of water and pressure cook for 8 mins and then scoop out the flesh.
  2. Once butternut squash is cooked, add to a food processor and blitz until you have a puree. Set aside.
  3. Add cumin and coriander seeds to a heavy based pan, toasting for 1 minute on a medium heat until fragrant. Transfer to a pestle & mortar and grind to a powder. Set aside.
  4. Add 2 tbsp oil to the same pan and fry onion until soft. Add toasted spices, garlic, ginger, mustard seeds, turmeric and coriander stems. Stir and fry for 1 minute. Add lentils, stock, butternut squash puree and cinnamon stick.
  5. Bring the daal to a boil, then simmer for 25 mins, stirring occasionally. Make 4 indents and crack in the eggs, then cook covered for approx 8 mins (or until yellow is set.)
  6. Serve daal with (optional) coconut, nigella seeds, chilli flakes and coriander leaves.

I just want to take the time to thank the guys at Zwilling for sending me over the most beautiful pans. Cooking in this pan was an absolute dream. So easy to wash and surprisingly lighter than most cast iron pans I’ve had. Merry Christmas indeed!