Egg and Lentil Curry Recipe | Indian Style

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.

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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.

This is my post for blogging marathon’s theme ‘protein rich dishes’ and my choice of protein is eggs. This curry is great to serve for either lunch or dinner along with rice or any flatbread.

The recipe is adapted from ‘Vegetarian’ cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

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.

Ingredients

Basic ingredients needed to make this dish are Eggs and Lentils.

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.

I generally buy large eggs, so that is what I used in the recipe.

Other ingredients needed to make the tomato base are:

• onion
• ginger+garlic paste (or use grated ginger and minced garlic)
• tomato puree
• spices – red chili powder, garam masala, ground cumin and ground coriander

Prep the Eggs

The time consuming part of this egg and lentil curry recipe is cooking the eggs. But they can be boiled and kept ready ahead of time as well.

Here are couple of 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.

Instructions

Cook the lentils: Combine lentils and stock 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.

Make Egg and Lentil 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 and garnish with cilantro. Serve the curry warm or at room temperature with either rice or roti.

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 expedite the cooking process – cook the lentils either in a pressure cooker (for 3~4 whistles) or in an Instant Pot (for 6~8 minutes on High Pressure).
• Substitute ginger+garlic paste with ½ teaspoon finely grated ginger and 2 minced garlic cloves.
• Store leftovers in the refrigerator for up to 3 days. If the sauce gets too thick, then add little water and warm it until simmering.

Other delicious egg based dishes

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

• vegetable frittata – cheesy, veggie packed dish to serve for breakfast, lunch or dinner.
• vegetarian ras omelette – Goan street food that has omelet served with a spicy tomato sauce.
• Bengali egg curry – steamed eggs cooked in a flavorful gravy.
• Egg Puffs – flaky and delicious bakery style tea time treat.
• Chilli Parotta – spicy veggie packed dish from Kerala.

Let’s check out what my fellow marathoners have cooked up today for BM# 113.

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

Print Pin Rate

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
• 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
• 6 Eggs, boiled and peeled
• ½ teaspoon Garam masala
• 1 teaspoon Salt (adjust to taste)
• 2 tablespoons Cilantro, finely chopped

Instructions

• 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.
• 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.

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 expedite the cooking process – cook the lentils either in a pressure cooker (for 3~4 whistles) or in an Instant Pot (for 6~8 minutes on High Pressure).
• Substitute ginger+garlic paste with ½ teaspoon finely grated ginger and 2 minced garlic cloves.
• Store leftovers in the refrigerator for up to 3 days. If the sauce gets too thick, then add little water and warm it until simmering.

 

Nutrition

Nutrition Facts

Egg and Lentil Curry

Amount per Serving

Calories

200

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.