Poached Eggs & Wilted Garlic Spinach Dahl

INGREDIENTS
Serves 2
4 Eggs
2 tbsp White wine Vinegar
1 Bag baby Spinach
1 small onion
2 Garlic Clove
1 tbsp Ghee
1/2 Can of Coconut Milk
1 Cup Mung Beans
1 tsp Cumin seeds
Fresh Coriander
Salt and pepper

The night before: Soak Mung Beans

INSTRUCTIONS

  • The Morning: Drain and rinse mung beans before placing in a pan with hot water. Bring to the boil and simmer for 5 mins.
    Do not add salt when cooking, only after for flavour. Turn off heat and drain water.

  • Chop Onion and place in a pan with crushed or finely sliced garlic cloves, cumin seeds and ghee. Sautée for 3 minutes, then add coconut milk and spinach, place a lid to sweat the ingredients on a low heat for 3-5 minutes. Stir occasionally.

  • Add boiling water to a pan with 2 tbsp of white wine vinegar, when the water is boiling, crack eggs and gentle place into water to cook for 2 mins.

  • Whilst the eggs cook add the mung beans to the spinach and mix the ingredients together adding salt and pepper to flavour.

  • Serve: Place dahl in a bowl and add 2 poached eggs on top. Serve with freshly chopped coriander, sliced Avocado and a slice of GF toast.

Vata BreakfastsTamsin ChubbComment