EGG CURRY WITH DAL

Ingredients

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

Method

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. 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.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 saute 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. Garnish with chopped coriander leaves.