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



  1. Rinse the split peas/lentils and simmer in the vegetable stock until soft and tender. Follow the packet instructions as some require soaking overnight.
  2. 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)
  3. Once the split peas/lentils are cooked, add the spiced onion mixture and continue to simmer together for 8-10 minutes.
  4. Stir in the coconut milk and the spinach leaves. Remove the pot from the heat.
  5. Fry the eggs gently in a pan with some coconut oil until cooked to your preference.
  6. Serve with some warm naan breads, fresh lime and the tangy pickle.
The Pickle
  1. 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.