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Spiced Red Lentil Dhal with Fried Egg & Pumpkin Naan Recipe

Warm up after a long day with a big bowl of Spiced Red Lentil Dhal with Fried Egg & Pumpkin Naan from EAT WELL, LIVE WELL. This twist on a classic Indian dish will leave you full and satisfied, as it’s rich in natural nutrients. Spiced Red Lentil Dhal with Fried Egg & Pumpkin Naan is Instagram worthy, full of bright shades of orange and yellow contrasted with the bright green of fresh cilantro.




1½ pounds pumpkin, peeled, cut into ¾-inch chunks
2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 medium red onion, chopped finely
1 medium carrot, chopped finely
1 bunch cilantro, leaves picked, stems chopped
1½-inch piece ginger, grated finely
2 cloves garlic, crushed
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
¾ cup red lentils
2 cups vegetable stock
2 cups water
1 cinnamon stick
4 free-range eggs
pumpkin naan
2 teaspoons dried yeast
½ cup warm water
2 teaspoons unrefined sugar
2 cups all-purpose flour
1 teaspoon sea salt flakes
½ cup loosely packed fresh cilantro leaves, chopped coarsely
2 tablespoons olive oil

1. Preheat the oven to 400°F.

2. Line a baking sheet with parchment paper. Toss pumpkin with half the oil on the prepared baking sheet. Roast for 30 minutes or until tender; cool 5 minutes. Process pumpkin until smooth. Reserve 1 cup pumpkin purée for the naan and 1 cup for the dhal.

3. Make pumpkin naan.

4. Meanwhile, toast cumin and coriander seeds in a large frying pan over medium heat for 1 minute, shaking pan occasionally, or until fragrant. Transfer to a mortar and pestle; pound until ground.

5. Heat remaining oil in same pan over medium-high heat; cook onion and carrot, stirring, for 5 minutes or until soft. Add cilantro stems, ginger, garlic, mustard seeds, turmeric, and ground spices; cook, stirring, for 1 minute or until fragrant. Add lentils, stock, the water, pumpkin purée reserved for dhal, and cinnamon stick; bring to a boil. Reduce heat to medium-low; simmer, partially covered, for 30 minutes.

6. Stir lentil mixture. Make four indents in mixture; crack eggs into indents; cook, covered, for 10 minutes or until eggs are set.

7. Serve dhal with pumpkin naan, some of the cilantro leaves and toasted shredded coconut, lime cheeks, and red pepper flakes, if you like.

Pumpkin Naan: Combine yeast, the water, and sugar in a medium bowl. Let stand for 5 minutes or until foamy. Stir pumpkin purée reserved for naan, flour, and a pinch of the salt flakes into the yeast mixture until a dough forms. Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Transfer to a greased bowl; cover with a clean kitchen towel. Stand in a warm place for 30 minutes or until doubled in size. Transfer dough to a floured surface; knead in cilantro. Divide dough into four pieces; roll each piece into an oval, 1/8-inch thick. Sprinkle with a little of the salt flakes. Brush 1 teaspoon of oil on each side of naan. Cook naan, in batches, on a heated grill pan over high heat for 2 minutes each side or until puffed and golden.

Make Ahead: Dhal can be made to the end of step 5 up to 2 days ahead. Dhal, without eggs, is suitable to freeze for up to 3 months.

The fun doesn’t have to end with dinner. Try a matcha sour.


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