You can't go wrong with a slice of toast. We've subbed out butter for a rich and warming dal curry.
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Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Third Of The Dal Curry Base
Red Onion
Lime
Bread
Egg
Fresh Coriander
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Third Of The Dal Curry Base
Red Onion
Lime
Bread
Egg
Fresh Coriander
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Coconut Dal. Make a big batch and you'll have access to three quick and easy recipes.
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Step 1.
Thinly slice your onions then add to a bowl. Squeeze over the lime juice, mix to combine and set aside to quick pickle until you're ready to serve.
Step 2.
For the eggs, heat a frying pan over a high heat and add a generous glug of vegetable oil. Once the oil is hot, crack in your eggs season them with salt, then let them bubble and crackle. Spoon the hot oil over the whites to cook them.
Step 3.
Toast your bread in the toaster or under a grill.
Step 4.
Top each slice of toast with the dal, then pop a fried egg on top. Garnish with the pickled red onions and coriander leaves.
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Notes (1)
M
Marcie L.
5 months ago
there is no step explaining how to pickle the onions
Mob
5 months ago
·Admin
Thanks for flagging this, Marcie! We've added in the instructions (step 1).
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