Egg and Lentil Curry

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served at almost every meal with rice or bread.

This Egg-lentil recipe is from my 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served a...

Egg and Lentil Curry

Summary

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  • Courseside dish
  • Cuisineindian
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Red Lentils (Sabut Masoor dal)
1/2 cup
Eggs - boiled
6
Cloves
3
Black peppercorns
1/4 tsp
Onion - finely chopped
1
Green chilies - finely chopped
2
Garlic cloves, crushed
2
Ginger
1"
Curry paste
2 tbsp
Chopped tomatoes - . can
14 oz
Sugar
1/2 tsp
Garam masala
1/2 tsp
Vegetable Stock
3 cups
Water
3/4 cup

Steps

  1. Put the lentils in a large, heavy pan and add the stock. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. I usually cook my lentils in the pressure cooker for about 4 whistles. Quick and easy.
  2. Heat 2 tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add the onion, chilies, garlic and ginger and cook for 5-6 minutes, stirring frequently.
  3. Stir in the currypaste and fry for 2 minutes stirring constantly. Add the tomatoes, sugar and water and simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
  4. Add the boiled eggs (I make 4 vertical cuts around the egg), lentils and garam masala. Cover and simmer for 10 more minutes, then serve, garnished with cilantro.
Egg and Lentil Curry
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