Egg Curry With Dal

Ingredients list for Egg Curry With Dal

• 1/2 cup Split Bengal Gram
• 6 Eggs
• 2 medium Onions
• 1 inch piece Ginger
• 3 cloves Garlic
• 1 medium Tomato
• 2 Green chillies
• 1/2 bunch Fresh coriander leaves
• 2 tablespoons Oil
• 4 leaves Curry leaves
• 1 teaspoon Kashmiri red chilli powder
• 1 teaspoon Cumin powder
• 1 tablespoon Coriander powder
• 1 cup Coconut milk
• 2 tablespoons Tamarind pulp
• to taste Salt

Method

1. Wash and soak the dal for two hours. Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onions.
2. Peel, wash and grind ginger and garlic into a paste. Blanch the tomatoes, peel and roughly chop. Remove stems, wash and slit green chillies. Clean, wash and chop coriander leaves.
3. Cook dal in one and half cups of water until soft. Mash and set aside. Heat oil in a heavy bottomed pan, add curry leaves. Add onion paste and fry till it turns light brown in colour. Add ginger paste, garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder and sauté well. Stir in tomatoes. Add the cooked dal, slit green chillies, coconut milk, tamarind pulp and salt to taste. Simmer for further ten minutes, stirring frequently. Add the boiled eggs and simmer for two minutes.
4. Garnish with chopped coriander leaves.

Nutrition Info