Hungry Alan
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Dahl with a fried egg

A drawing, until a cook sends a photograph I want to keep.

Indian

Dahl with a fried egg

The lentil pot, loosened and hot, with an egg on top. Lunch in one bowl.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
15 min
Level
Easy
Energy
285kcal
  • Next day

No gluten, dairy, egg, nuts, or shellfish in the written list.

Equipment

  • Saucepan
  • Frying pan
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1192 kJ
285 kcal
Protein
10 g
Fat
13 g
Carbohydrate
29 g
Sugars
5 g
Fibre
8 g
Salt
0.9 g
Sodium
360 mg

This batch, 2 servings, is about 2385 kJ (570 kcal), with 10 g sugars and 1.8 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Heat the dahl with the water until it is loose and steaming.

  2. 02

    Fry the eggs in the oil.

  3. 03

    Put an egg on each bowl.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

The dahl keeps 3 days, or frozen. Eat this bowl when you make it.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans