Sanjeev Kapoor

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Egg Curry With Dal  Recipe

Boiled egg in thick tempered Chana Dal flavoured with coconut milk and tamarind pulp.

This is an exclusive website recipe.

Preparation Time : 3.30-4 hour

Cooking time : 26-30 minutes

Servings : 4

Egg Curry With Dal

Main Ingredients

Split Bengal gram (chana dal), Eggs




Main Course_Egg

Level Of Cooking



  • Split Bengal gram (chana dal)
    1/2 cup
  • Eggs
  • Onions
    2 medium
  • Ginger
    1 inch piece
  • Garlic
    3 cloves
  • Tomato
    1 medium
  • Green chillies
  • 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


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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