Store Cupboard Daal with Wild Garlic Pickle & Soft Fried Egg : St Ewe

This Warming & Healthy “Store Cupboard Daal” Topped with a Soft Fried Egg & Tangy Green Pickle is an Easy One Pot Wonder, Where The Spice Levels Can Be Turned Up or Down.

Serves: 2

Ingredients

1 tbsp Coconut Oil or vegetable oil
2 cm Fresh Ginger peeled & grated
1 diced White Onion
3 cloves garlic crushed
300 g Split Peas or Lentils any combination of similar store cupboard bits
750 ml Vegetable Stock
1 tin Coconut Milk
2 St Ewe Rich Yolk Eggs
1 handful Fresh Spinach
1 Lime to garnish
The Spices
1/4 tsp Cumin Seeds
1/4 tsp mustard seeds
1/2 tsp ground Fenugreek
1/2 tsp turmeric
1/2 tsp Ground Coriander
The Pickle
1 handful Wild garlic
1/2 the juice of a Lime
1 tsp Cumin Seeds
1 tsp Red Chilli Flakes
25 ml Wine or Cider Vinegar

Instructions

Rinse the split peas/lentils and simmer in the vegetable stock until soft and tender. Follow the packet instructions as some require soaking overnight.
In a separate frying pan, gently heat the coconut oil over a medium heat and add the diced onion, grated garlic and ginger, along with all the dried spices. Sauté until soft and fragrant (roughly 3 minutes)
Once the split peas/lentils are cooked, add the spiced onion mixture and continue to simmer together for 8-10 minutes.
Stir in the coconut milk and the spinach leaves. Remove the pot from the heat.
Fry the eggs gently in a pan with some coconut oil until cooked to your preference.
Serve with some warm naan breads, fresh lime and the tangy pickle.

The Pickle

Add all the ingredients in to a blender and blitz until you get a beautiful pickle consistency. Quick and easy and adds a nice fresh punch to the dish.