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Egg Curry With Dal

Boiled egg in thick tempered chana dal flavoured with coconut milk and tamarind pulp.Egg curry with dal is tasty and simple egg curry recipe made with chana dal (split chickpeas) Then put in the chopped garlic and ginger. Add the chopped tomatoes and fry till the tomatoes turn mushy. put in the cooked dal, mix well and add salt to taste. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Split Bengal Gram, Eggs
Cuisine Indian
Course Main Course Egg
Prep Time 3.30-4 hour
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Egg Curry With Dal

  • 1/2 cup Split Bengal Gram
  • 6 Eggs
  • 2 medium Onions
  • 1 inch piece Ginger
  • 3 cloves Garlic
  • 1 medium Tomato
  • 2 Green chillies
  • 1/2 bunch Fresh coriander leaves
  • 2 tablespoons Oil
  • 4 leaves Curry leaves
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon Cumin powder
  • 1 tablespoon Coriander powder
  • 1 cup Coconut milk
  • 2 tablespoons Tamarind pulp
  • to taste Salt

Method

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  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.
  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.
  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.
  4. Garnish with chopped coriander leaves.

Nutrition Info

Calories 2274
Carbohydrates 135.2
Protein 74.7
Fat 159.4
Other Fiber Vitamin B12- 5.4mcg
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