What you need
- 1 large ladle of leftover dal (see our Classic Tarka Dal or Spinach and Red Lentil Dal)
- 1 egg
- A handful of spinach or kale
- 1 tsp ghee or extra virgin olive oil
- 1 tbsp homemade or goat's yoghurt
- Coriander, a pinch of chilli flakes and a lemon wedge
Putting it together
- Reheat the dal: warm the dal with a splash of water until piping hot.
- Fry the egg: fry the egg in the ghee or oil until the edges are crisp and the yolk is runny. Wilt the greens in the same pan.
- Serve: pour the dal into a bowl and top with the greens, egg, yoghurt, coriander and chilli, with lemon on the side.
Why it's good for you: Dal often tastes even better the next day, and adding an egg and greens turns it into a complete, protein-rich meal in minutes. Lentils provide fibre, iron and folate, and the egg adds choline and vitamin B12.
Good to know: Reheat leftovers until piping hot all the way through, and only reheat once.
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