Tender Coconut Dal with Spinach and Poached Eggs

This fragrant red lentil dal turns rich and velvety thanks to coconut milk, with a gentle curry warmth and the fresh green finish of spinach. The poached eggs cook right in the thick sauce, in the spirit of an Eastern shakshuka, making the dish especially satisfying and wonderfully simple: one skillet, and dinner is done.

Ingredients

• Olive oil — 2 tbsp | 30 ml
• Yellow onion — 1, finely chopped
• Garlic — 3 cloves, roughly chopped
• Red lentils — 12.3 oz | 350 g
• Tomato paste — 2 tbsp | 30 g
• Curry powder — 2 tbsp | 14 g
• Vegetable broth or water — 5 cups | 1.25 l
• Coconut milk — 3/4 cup | 200 ml
• Baby spinach — 5.3 oz | 150 g
• Eggs — 4
• Cilantro — a large handful of leaves
• Salt — to taste
• Black pepper — to taste

Step-by-Step Recipe

1. Warm the olive oil in a wide skillet or sauté pan over medium heat.
2. Add the onion, garlic, and a pinch of salt. Cook, stirring often, for 2–3 minutes, until softened. Stir in the curry powder, tomato paste, and lentils, then cook for about 1 minute more to bloom the spices.
3. Pour in the broth or water, bring to a gentle simmer, and cook for 20–25 minutes, stirring occasionally, until the lentils are tender. Add a little more water if needed to keep the texture creamy.
4. Stir in 2/3 of the coconut milk and the spinach. Cook for 1–2 minutes, until the spinach has wilted. Taste and adjust the salt and pepper.
5. Make 4 small wells in the thick dal. Crack the eggs one at a time into a small bowl, then gently slide each one into a well. Cover, reduce the heat to low, and cook for 6–7 minutes, until the yolks are set to your liking.
6. Drizzle over the remaining coconut milk, scatter over the cilantro leaves, and serve at once. Delicious with basmati rice or warm flatbread.

Nutrition (per serving)

Calories	≈ 540 kcal
Protein	≈ 30 g
Fat	≈ 24 g
Carbohydrates	≈ 57 g
Fiber	≈ 15 g
Sodium	≈ 650 mg

Tips and Variations

• Rinse the red lentils until the water runs clear — this gives the dal a cleaner flavor and a more even texture.
• Adjust the consistency to taste: for thicker dal, cook uncovered a little longer; for a more soup-like version, add another 50–100 ml hot water or broth.
• Control the heat with chili: add a pinch of red pepper flakes or cayenne along with the curry powder.
• Spice swap: if you do not have curry powder, use garam masala with turmeric and a pinch of cumin.
• Egg doneness: 5 minutes for a runny yolk, 7–8 minutes for medium, 9 minutes for almost fully set.
• Without eggs: for a vegan version, add tofu cubes or chickpeas and increase the coconut milk to 250 ml.
• Storage: without eggs, the dal keeps for up to 3 days in the refrigerator; with eggs, eat it right away or store for no more than 1 day. Reheat gently, adding a splash of water.

Frequently Asked Questions

Can I substitute the coconut milk?

Yes. Cashew cream or almond cooking cream both work well. If dairy is not an issue, you can use 10–15% cream and add a pinch of finely grated coconut for aroma.

Will green or brown lentils work?

Yes, but the cooking time will increase to 35–45 minutes, and you will need more liquid. The texture will be less creamy than with red lentils.

How do I add the eggs without them spreading out?

Make wells in the thick dal, crack the eggs one by one into a small bowl, then gently pour them into the wells. Keep the heat very low and cook covered.