Spiced Red Lentil Dal with Poached Eggs

Steps

1. Before you start cooking, chop the onion, mince the garlic, grate the ginger, rinse the red lentils, chop the spinach and cilantro, and measure the cumin, coriander, turmeric, cardamom and chili powder into a small bowl.
2. Heat the canola oil in a large, wide pot with a lid over medium heat. Add the onion and cook, stirring, until soft and golden, 7 to 8 minutes.
3. Add the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the cumin, coriander, turmeric, cardamom and chili powder and cook for 30 seconds.
5. Add the canned tomatoes with their juice, the red lentils, the water and the salt. Bring to a boil, then lower the heat and simmer, stirring now and then, until the lentils break down into a thick dal, about 20 minutes. Add a splash more water if it gets too thick to hold the eggs.
6. Stir in the spinach a handful at a time until wilted.
7. Use a spoon to make 8 shallow wells in the curry and crack one egg into each. Cover and cook over low heat for 7 to 9 minutes, until the whites are set and the yolks are firm, reaching 160°F (71°C).
8. Turn off the heat, drizzle the lemon juice over the curry, scatter the cilantro on top and serve 2 eggs per bowl.