Thursday, 25 July 2013

Dal and Eggs

Dal and Eggs runner-up recipe in The Egg Award 2013 by chef Tony Singh.

Leith born Tony Singh has established himself as a leading force on the Scottish restaurant scene and has run 3 of his own restaurants, Oloroso, Tony's Table and Roti with great critical acclaim.  He's also appears regularly on TV and has taken part in The Great British Menu and currently on BBC 2's The Incredible Spice Men with Cyrus Todiwala of Cafe Namaste.

Here's Tony receiving his prize donated by at his pop-up at the Edinburgh Fringe recently.

Restaurant Consultancy Edinburgh, Tony SinghFor over 25 years, Tony has pushed the boundaries of culinary innovation, combining his Sikh upbringing with his love of Scottish produce. His distinctive style soon developed and made him hot property in restaurant circles and helped him secure membership of the country's leading bodies including the Academy of Culinary Arts, the Craft Guild of Chefs, the Scottish Chefs Association and the Master Chefs of Great Britain. Visit Scotland recently named Tony as one of the chosen few "Real Scots". He is now an ambassador for Scotland and all things Scottish. He has the responsibility of promoting Scotland and its delicacies globally.

When he can, Tony uses eggs from his neighbours hens or Campbells Prime Meat near Linlithgow in Scotland.  The pictures of Tony's presentation of the Dal and Eggs dish are indicative of his unique and infectious sense of humour!

Dal and Eggs


400g  Red Lentils
10g    Turmeric
20g    Salt
100g  Tinned Tomato

The Turka

1        Big Pinch Asafoetda
100g  Butter
45g    Cumin Seeds
5g      Chilli Powder
90g    Garlic and Ginger Paste

3        Fresh Local Eggs

Chilli Oil and a Spring Onion for garnish


Wash the Lentils in a pot.

Cover the lentils with water to the second finger joint (approx 5cm).

Add the Salt and Turmeric.

Bring to the boil then turn down to a simmer.

Cook until tender.

Heat up the Oil and add all The Turka ingredients.

Pour into the Dal and stir in the Butter.

Slowly bring to a simmer and stir in 3 whisked Eggs.

Cook until the Eggs are just setting, garnish with Chilli Oil and chopped Spring Onion.

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