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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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Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: Indian
Servings: 6 servings

Ingredients

  • 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.