Lentil Egg Curry Recipe

 Lentil Egg Curry brings together the rich protein of lentils and the satisfying taste of boiled eggs in one comforting dish. It’s a fusion of classic Indian dal with the added depth and texture of hard-boiled eggs simmered in a spiced tomato-onion gravy. This curry is hearty, flavorful, and pairs beautifully with both rice and roti. It's perfect for a filling lunch or dinner. This recipe serves 4.

Ingredients

For the Lentils:

  • 1 cup yellow moong dal or red lentils (masoor dal)

  • 3 cups water

  • ¼ teaspoon turmeric

  • Salt to taste

For the Curry Base:

  • 2 tablespoons oil

  • 1 teaspoon cumin seeds

  • 1 medium onion, finely chopped

  • 1 teaspoon ginger-garlic paste

  • 2 medium tomatoes, finely chopped or pureed

  • 2 green chilies (optional)

  • 1 teaspoon coriander powder

  • ½ teaspoon cumin powder

  • ½ teaspoon red chili powder

  • ½ teaspoon garam masala

  • Salt to taste

  • Fresh coriander, chopped

For the Eggs:

  • 4 hard-boiled eggs, peeled

  • Pinch of salt and turmeric for shallow frying

Instructions

1. Cook the Lentils
Rinse the dal well. Add it to a pressure cooker or pot with water, turmeric, and a little salt. Cook until soft and mushy. If needed, mash slightly with the back of a spoon for a smooth texture. Set aside.

2. Prepare the Eggs
Make small cuts or pricks on the boiled eggs so they soak up flavor. Heat a little oil in a pan, sprinkle a pinch of turmeric and salt, and lightly fry the eggs until golden on the outside. Set aside.

3. Make the Masala Base
Heat oil in a deep pan. Add cumin seeds and let them crackle. Add onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for a minute. Stir in tomatoes and cook until soft and pulpy.

4. Add the Spices
Add coriander powder, cumin powder, red chili powder, and salt. Cook the masala until oil separates from the sides.

5. Combine Everything
Pour the cooked dal into the masala and mix well. Add water if needed to adjust the thickness. Let it simmer for 5–7 minutes. Gently place the eggs into the curry and let them absorb the flavors for another 3–4 minutes. Sprinkle garam masala at the end and stir gently.

6. Serve
Garnish with chopped coriander. Serve hot with steamed rice, jeera rice, or fresh roti.

Lentil Egg Curry is warm, filling, and nutritious—perfect for when you want a comforting Indian dish that’s both simple and satisfying.

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