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
- Soak the chilies in 5 tbsps. of boiling water for one hour until softened.
- Meanwhile combine the red lentils and chana dal and wash in several changes of water, then strain.
- 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.
- Put the chilies, their soaking liquid, garlic and ginger into a blender and blend until smooth.
- Pout the oil into a medium frying pan and set over a medium high heat.
- When the oil is hot, add the onion and stir and fry until the slices are a rich reddish color and slightly crisp.
- Add the ginger-garlic paste and stir fry for 2-3 minutes, or until the oil begins to separate from the seasonings.
- Add the tomatoes and stir and fry for 3-4 minutes until thickened. Empty the contents of the frying pan into the lentils.
- Add 600 ml water and stir to mix. Bring to a simmer and simmer on a low heat for a minute.
- To serve, put the halved hard boiled eggs into the sauce and gently heat through.
Share & Print
0 0 100 0