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£2.30Price per unit
23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. Heat the oil or ghee in a small ovenproof frying pan until hot. Add the spices from the smallest pouch in the spice kit, then remove from the heat for 15 seconds. Return the pan to the heat and stir in the lentils from the large pouch.
Add the tarka from the medium pouch, 2 tbsp water and the spinach. Cover with a lid (or use a baking sheet) for a couple of minutes to allow the spinach to wilt. Stir in the chickpeas and bring to a simmer.
Make 2 wells in the dal, then break an egg into each. Bake in the oven for 10-12 minutes, or until the whites are set and the yolks are done to your liking. Set the naans on a baking tray, sprinkle with a little water and bake for the final 2-3 minutes of cooking time.
While the eggs cook, roughly chop the coriander and stir into the yogurt with the lime juice, then season. Serve the baked eggs and dal topped with dollops of yogurt, the naan, some extra coriander and lime wedges for squeezing over.
If you don’t want to turn the oven on, cover the pan of eggs with a lid and cook over a low heat for 6-8 minutes. Heat the whole or halved naan in the toaster, but don’t splash with water before cooking.
Typical values per serving when made using specific products in recipe
Energy | 2,808kJ/ 668kcals |
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Fat | 18g |
Saturated Fat | 3.9g |
Carbohydrates | 86g |
Sugars | 5.8g |
Fibre | 14g |
Protein | 34g |
Salt | 3.3g |
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