Dhal Poached Eggs with Herby Raita Recipe

Rinse the lentils under cold water until water runs clear. Drain and set aside.

Heat the oil in a large pot over medium heat. Add the cumin seeds and cook until they start to sizzle.

Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and lightly browned.

Stir in the turmeric powder and coriander powder. Cook for another minute.

Add the lentils to the pot along with 4 cups of water and salt to taste. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the lentils are cooked and tender.

While the lentils are cooking, prepare the herby raita. In a bowl, combine the yogurt, chopped cilantro, chopped mint leaves, cumin powder, and salt. Mix well and refrigerate until ready to serve.

Once the lentils are cooked, make small wells in the dhal and carefully crack the eggs into the wells. Cover the pot and let the eggs poach for 4-5 minutes until the whites are set but the yolks are still runny.

Serve the dhal poached eggs hot, garnished with additional fresh herbs if desired, alongside the herby raita.