- 2 cups of lentils
- Olive oil
- 4 shallots, or 1/4 red onion
- 2 cloves of garlic
- 2 teaspoons garam masala
- 1/2 cup of fresh cilantro leaves
- Salt and pepper to taste
- 4-6 eggs
Rinse and drain the lentils. Mince the shallots and garlic and chop the cilantro. Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for about five minutes, then add the garam masala and lentils. Stir so the lentils are coated with the oil and garlic, then add the cilantro and cook until wilted.
Add 4 cups of water and turn the heat to high. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes. If they are too watery at the end, leave the lid off for a few minutes. Season with salt and pepper, and mash with a fork.
Heat the oven to 350ºF. Lightly grease individual baking ramekins. Mound the lentils in each then make a hollow and crack in an egg. Cover with foil and bake for about 20-25 minutes, or until yolk is just set.
Serve with lime pickle or another spicy chutney.
The cooked lentils keep well, so you can make a batch ahead of time and put this meal on the table about 20 minutes after you walk in the door.
Makes 4-6 servings