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Lentil kedgeree with crispy fried eggs
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4 tbsp ghee or butter
2 onions, thinly sliced
1 green chilli, finely chopped
1 bay leaf
2 tsp mild curry powder
2 cardamom pods
125g green lentils
125g white basmati rice
1½ tsp smoked salt flakes
For the eggs
1 tbsp ghee or butter
½ tsp black mustard seeds
10 fresh or dried curry leaves
1 tsp mild curry powder
4 British Blacktail Large Free Range Eggs
3 tbsp natural yogurt
Cucumber or tomato pieces, to serve (optional)
1. Melt the ghee or butter in a heavy-based saucepan over a medium heat. Add the onions and fry, stirring often, until golden. Remove with a slotted spoon, leaving the fat behind and set aside.
2. Return the pan to the heat and add the chilli, bay leaf, curry powder and cardamom pods. Fry gently for a few minutes, then add in the lentils with 500ml boiling water. Bring to a gentle simmer and cook for 20 minutes.
3. Stir in the rice, salt, half the onions and 150ml more boiling water. Cover and cook over a very low heat for 15-20 minutes until the rice and lentils are tender. Fluff with a fork, replace the lid and set aside while you cook the eggs.
4. For the eggs, heat the extra ghee or butter in a frying pan. Once hot add the mustard seeds. When they begin to splutter add the curry leaves and curry powder. Crack in the eggs, baste them with the ghee or butter and fry for about 2-3 minutes until the whites are set and the undersides crisp.
5. Spoon the lentils and rice into bowls and top with the reserved onions and crisp eggs, drizzle over any mustard seed and curry leaf ghee, and serve with a spoonful of yogurt and some cucumber
or tomatoes, if using.
Typical values per serving:
This recipe was first published in September 2020.