Egg Curry With Dal Recipe - Boiled egg in thick tempered Chana Dal flavoured with coconut milk and tamarind pulp.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) ( चने की दाल ) , Eggs ( अंडे )

Cuisine : Other

Course : Main Course_Egg

Egg Curry With Dal

You can also find more Main Course_Egg recipes like Dim Posto Pudding, Manglorean Egg Curry, Egg Moley, Quick Egg Curry. Or try out these recipes from Other Cuisine like Churros, Baked Samosa, Mango Ketchup, Bhindi Gosht.

Egg Curry With Dal Recipe Card

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Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Egg Curry With Dal

  • 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 2 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

Step 1

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.

Step 2

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.

Step 3

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 sauté 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.

Step 4

Garnish with chopped coriander leaves.

How to make Egg Curry With Dal

Step 1

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.

Step 2

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.

Step 3

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 sauté 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.

Step 4

Garnish with chopped coriander leaves.

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