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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.

Print Recipe
Egg and Lentil Curry Yum
Egg and Lentil Curry
Course side dish
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1/2 cup Red Lentils (Sabut Masoor dal)
  • 6 Eggs - boiled
  • 3 Cloves
  • 1/4 tsp Black peppercorns
  • 1 Onion - finely chopped
  • 2 chilies Green - finely chopped
  • 2 Garlic cloves, crushed
  • 1 Ginger "
  • 2 tbsp Curry paste
  • 14 oz tomatoes Chopped - . can
  • 1/2 tsp Sugar
  • 1/2 tsp Garam masala
  • 3 cups Vegetable Stock
  • 3/4 cup Water
Course side dish
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1/2 cup Red Lentils (Sabut Masoor dal)
  • 6 Eggs - boiled
  • 3 Cloves
  • 1/4 tsp Black peppercorns
  • 1 Onion - finely chopped
  • 2 chilies Green - finely chopped
  • 2 Garlic cloves, crushed
  • 1 Ginger "
  • 2 tbsp Curry paste
  • 14 oz tomatoes Chopped - . can
  • 1/2 tsp Sugar
  • 1/2 tsp Garam masala
  • 3 cups Vegetable Stock
  • 3/4 cup Water
Egg and Lentil Curry
Instructions
  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.
Recipe Notes

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7 thoughts on “Egg and Lentil Curry”

  1. Hi Pavani!! This recipe is not only delicious but full of protein!! Great idea!!I guess we can add any curry pd or curry paste to this!!
    I didn’t know abt this weekend event, may be I will send one too if I already have one!
    Thanks!!

  2. Hi Pavani,

    This is my first time on your blog! You have a lovely blog! Wow and so many recipes.

    I read u’re post on your trip to China. Very nice and interesting to read. My aunt visited Beijing for a vacation last year and she told me that it is a must see city. China is nothing like we iamgine it to be she said.

    And I wish I had seen u’re blog yesterday. I was looking for something different with Okra. I loved u’re Bhindi Masaledar recipe! Next time I buy bhindi I will try it out!

    This egg recipe too sounds very unique. And looks yummy too.

    And all u’re other posts – read some of them. Very nice. The tamarind rice post was touching. Made me remember my school picnics and am feleign nostalgic 🙂 Thanks 2 u!

    Oh and thanks so much for stopping by my blog!

    Cheers
    Latha

  3. Thank you Asha, Sara and Arjuna.

    Hi Latha,
    Thank you for stopping by my blog. I’m glad that you liked it. I’m a frequent visitor in your blog. Please keep visiting.

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