How to make Egg Curry With Dal - 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, Eggs (अंडे)

Cuisine : Indian

Course : Main Course Egg

Egg Curry With Dal Recipe Card

Egg Curry With Dal

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Egg recipes like Paneer Anda , Cheesy Egg Bhurji, Poached Eggs With Chickpeas, Cheesy Eggplant Casserole.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg Curry With Dal Recipe

  • Split Bengal Gram 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


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.