Hard Boiled Eggs in Lentil Curry


  • 6 dried hot red chilies
  • 6½ oz. red lentils
  • 3¼ oz. chana dal or yellow split peas
  • ½ tsp ground turmeric
  • 1 ½ tsps. salt
  • 4 cloves garlic, peeled & coarsely chopped
  • 3”-piece fresh ginger, peeled & chopped
  • 4 tbsps. groundnut oil
  • 5 oz. onion, sliced into fine half rings
  • 2 medium tomatoes, grated (discard skin)
  • 8-12 hard-boiled eggs, peeled & halved
  • a little cayenne pepper for garnishing
  • lemon wedges for serving
  1. Soak the chilies in 5 tbsps. of boiling water for one hour until softened.
  2. Meanwhile combine the red lentils and chana dal and wash in several changes of water, then strain.
  3. Put in a large saucepan, add the turmeric and 900 ml water. Bring to the boil, reduce heat to low, cover partially and simmer for about 1¼ hours until softened. Add the salt and stir to mix.
  4. Put the chilies, their soaking liquid, garlic and ginger into a blender and blend until smooth.
  5. Pout the oil into a medium frying pan and set over a medium high heat.
  6. When the oil is hot, add the onion and stir and fry until the slices are a rich reddish color and slightly crisp.
  7. Add the ginger-garlic paste and stir fry for 2-3 minutes, or until the oil begins to separate from the seasonings.
  8. Add the tomatoes and stir and fry for 3-4 minutes until thickened. Empty the contents of the frying pan into the lentils.
  9. Add 600 ml water and stir to mix. Bring to a simmer and simmer on a low heat for a minute.
  10. To serve, put the halved hard boiled eggs into the sauce and gently heat through.


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