Name: Dhal with eggs
Prep time: PTM
Cook time: 35 min
Total time: 35 min
Yield: serving
Cuisine: Main Meals
Ingredients: canola oil 1⁄3 cup ,medium onion, roughly chopped 1,garlic, minced 2 cloves ,fresh turmeric minced 1 T,medium curry powder 2 T,chilli powder 1 t ,cumin seeds 1 t ,red lentils, soaked for a few hours or overnight 300 g ,curry leaves 1 large sprig ,sea salt and freshly ground black pepper, to taste ,large free-range eggs 6,red chilli, chopped 1,rice or naan, for serving

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Bone marrow dhal

35–40 minutes

Bone marrow dhal

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus overnight soaking time

Cooking Time 35–40 minutes

Ingredients

4 large marrow bones, split lengthways
sea salt, to taste
freshly ground black pepper, to taste
1⁄3 cup canola oil
1 medium onion
2 garlic cloves, minced
1 T fresh turmeric
2 T medium curry powder
1 t chilli powder
2 cardamom pods, crushed
1 t cumin seeds
300 g red lentils, soaked for a few hours or overnight
1 large sprig curry leaves

For serving:

naan or rice

Method

1. Preheat the oven to 190°C. Season the marrow bones and place on a baking tray. Roast for 25 minutes, or until the marrow is soft and the fat has rendered. Set aside until ready to use.

2. Heat a large saucepan and add the oil. Fry the onion, garlic, turmeric and spices until the onions soften and the spices are fragrant. Stir in the lentils and curry leaves. Season well and add enough water to cover the lentils. Gently simmer for 30 minutes, stirring occasionally.

3. Scoop out the marrow and stir into the dhal, reserving one roasted marrow bone for serving. Simmer the dhal for a further 10 minutes to infuse the flavour of the marrow. Serve warm with naan or rice and a roasted marrow bone.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Kate Ferreira

This is a test recipe

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Bone marrow dhal

Ingredients

Method