Boiled Egg and Lentil Curry Recipe | Video

Looking for a boiled egg curry for rice? Then try this delicious egg and lentil curry. It has double dose of protein with the lentils and eggs.

Warm Indian spices make this dish very aromatic and flavorful. This is an easy to make dish that is perfect to serve with either rice or roti for a filling meal.

About the Recipe

I have a protein packed curry today that is sure to please all egg lovers. Boiled eggs and lentils are simmered in an aromatic tomato sauce to make this delicious dish.

Being a vegetarian, eggs are one of my family's favorite protein. We love them in this egg salad sandwich and in this yummy Indian style bread omelet.

Lentils are a quintessential part of Indian cuisine and are part of everyday meals. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron.

On the other hand, eggs are also high in protein with about 6~7 grams in an average sized egg. Did you know that the protein content depends on the size? Here's an article from healthline that gives this information in great detail.

This boiled egg curry recipe is adapted from 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper. It is hearty, nutritious and delicious.

Use of warm Indian spices makes this curry flavorful and aromatic. This boiled egg masala is great to serve for either lunch or dinner along with rice or any flatbread.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Indian lentil curry with hard boiled eggs:

• Either green or brown lentils can be used. I used brown lentils (whole red lentils/ whole masoor dal). Skinned, split variety will become too soft and mushy in this dish. So, whole lentils with skin will work the best.
• Large Eggs - hard boiled and peeled.
• Onion
• Ginger+garlic paste (or use grated ginger and minced garlic)
• Tomato puree
• Spices - red chili powder, garam masala, ground cumin and ground coriander

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make the easy lentil curry recipe with eggs:

Prep the Eggs

Start by hard boiling the eggs. You can make these up to 1 week in advance.

Here are 2 methods I use. I highly recommend cooking them in the Instant Pot (if you have one) because they come out PERFECT every single time. AND the peeling is a breeze.

• Stove-top method: Place eggs in a medium saucepan and fill with water upto 1" above the eggs. Bring to a boil on medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan. Start the timer for 12 minutes. Once the time is up, place the eggs in a bowl with ice water. Peel and use as needed.
• Instant pot method: Place 1 cup of water in IP. Place the eggs on an egg rack. Close the lid and put the steam valve to sealing position. Cook on high pressure for 5 minutes. Then quick release after 10 minutes. Place the eggs in a bowl with ice water. Peel and use as needed.

Cook Lentils

You can cook lentils either on the stove top or the instant pot. This can be done up to 2 days in advance.

• Stove-top method: Combine lentils and water or broth in a large, heavy pan. 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.
• Instant pot method: Cook for 10 minutes on high pressure. You can also cook them in a pressure cooker for 3~4 whistles.

Egg and lentil curry

Heat oil in a large skillet on medium heat, add the onions, chilies and ginger+garlic paste. Cook, stirring frequently, or until the onions turn translucent and lightly browned around the edges.

Add the tomatoes, turmeric, sugar, red chili powder, ground cumin, coriander and water. Mix well and simmer the mixture, stirring occasionally, or until the sauce thickens.

Add the boiled eggs, lentils and garam masala. Cover and simmer for 10 minutes. Turn off the heat and garnish with cilantro. Serve the curry warm or at room temperature with either rice or roti.

Expert Tips

• Boil eggs ahead of time and store them in the refrigerator. They can be made up to 1 week in advance.
• Cook lentils up to 2 days in advance. Store them in an airtight container in the refrigerator.
• To save time, cook a big batch of lentils and freeze them for up to 2~3 months. Let the cooked lentils cool completely, then divide them into freezer safe ziploc bags to store.
• Substitute ginger+garlic paste with ½ teaspoon finely grated ginger and 2 minced garlic cloves.
• Store leftover curry in the refrigerator for up to 3 days. If the sauce gets too thick, then add little water and warm it until simmering.

You might also like

Here are a few more recipes with eggs that you might like to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card