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:

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Recipe Card

Egg and Lentil Curry

This egg and lentil curry is packed with double dose of protein and flavored with warm aromatic spices. Great to serve with rice or roti for a filling meal.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Side Dish

Cuisine: Indian

Servings: 6 servings

Ingredients

1x2x3x

• ½ cup Brown or Green Lentils
• 3 cups Vegetable Stock
• 6 Eggs, boiled and peeled
• 2 tablespoons Oil
• 1 Medium Onion, finely chopped
• 2 Green chilies, finely chopped
• 1 teaspoon Ginger + Garlic paste*
• 1 cup Tomato puree
• ¼ teaspoon Turmeric
• ½ teaspoon Sugar
• 1 teaspoon Red Chili powder
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ¾ cup Water
• ½ teaspoon Garam masala
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Cilantro, finely chopped

Instructions

Prep Eggs:

• Stove-top method: Place eggs in a medium saucepan and fill with water up to 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:

• Stove-top method: Combine lentils and stock in a large, heavy pan on medium heat. 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: Combine the lentils and water in the Instant pot. Close the lid and put the steam valve to sealing position. Cook on high pressure for 8~10 minutes. Natural release for 10 minutes and quick release the remainder.

  You can also cook them in a pressure cooker for 3~4 whistles.

Make the Curry:

• Heat oil in a large skillet on medium heat, add the onions, chillies and ginger+garlic paste. Cook, stirring frequently, for 5-6 minutes 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, for 5 minutes or until the sauce thickens.
• Add the boiled eggs, lentils and garam masala. Cover and simmer for 10 more minutes. Turn off the heat, garnish with cilantro and serve the curry warm or at room temperature.

Video

Notes

• 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.

Nutrition

Calories: 200kcal | Carbohydrates: 19g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 992mg | Potassium: 446mg | Fiber: 7g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg

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