This recipe is fresh, healthy, and bursting with flavor. Make for an impressive brunch or dinner. Even though it seems like there are a lot of steps, this recipe is easy is made in different parts, so while one part is cooking you can prepare the other!
Saute dry rice with 1 tablespoon of olive oil on high heat in medium pot for approximately 2 minutes until toasted. Add 3.5 cups water and 1 teaspoon salt, bring to a boil, cover, and simmer until cooked (approximately 30 minutes).
Meanwhile, toast cumin seeds in a dry large pot for approximately 1 minute or until fragrant, swirling as you toast. Remove and place in a small bowl or plate and mix with tumeric, curry powder, and cayenne.
Saute onion and ginger in 1 tablespoon of olive oil until softened. Add garlic and saute for one more minute or until fragrant.
Add spice mixture and lentils; stir until coated.
Add 5 cups water, bring to a boil, and simmer until lentils soften, approximately 15 minutes. Add salt to taste when they finish cooking.
Meanwhile, mix cucumbers, vinegar, cilantro, and yogurt together in a small bowl. Season with salt and pepper to taste.
When you are ready to serve, poach eggs by simmering water and 1 teaspoon vinegar in a non-stick skillet. Crack eggs individually in a measuring cup or custard cups, stir water to swirl, and drop eggs one at a time into the water. Cook for about 3 minutes or until whites are set and yolks are still runny.
Serve by layering rice, lentils, poached egg(s), yogurt sauce, and fresh cracked pepper in a bowl.
Freezer directions: The lentil dal freezes beautifully in an airtight container for up to 6 months. Just defrost and reheat on the stove when you are ready to eat!