Egg with lentil curry Recipe

Egg with lentil curry

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150gm dhall-(yellow lentils)-soaked 4 hours till soft
3 pieces asam keping-(dried tamarind)
1 cup thick coconut
1  1/2 cup thin coconut
5 tbsp oil
2 potatoes- quartered
1 egg plant- cut int cube
6 long beans, cut 2" length
2 tomatoes- wedged
2 red chillies, slice half
2 green chillies, sliced half
1 chicken stock cube
5 hard boiled eggs
salt to taste

Blended finely:
10 shallots
5 pips garlic
1/2 cm ginger
1 cm turmeric root
15 dried chillies, soaked

1 tsp belacan granules-(prawn paste)
1/2 tbsp coriander
2 tbsp curry powder
1 tsp mixed fish spices-(cumin, fennel, mustard seeds, fenugreek)
2 sprigs curry leaves

How to make Egg with lentil curry

1.Heat oil and Saute blended ingredients. Add curry  and coriander powder and fish spices.
2. Add thin coconut milk, dhall and asam keping. bring to boil. Add potatoes and brinjal (egg plant) and cook till soft. Add the rest of ingredients and lastly the eggs.
3. Simmer till vegetables are cooked. Serve with rice or indian bread.
Question from the Chef

“What you think of this lentil curry with roti?”

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