Egg Curry with Chana Dal
A flavorful egg curry made with chana dal (split chickpeas), where the dal is curried first and hard-boiled eggs are added near the end of cooking for a hearty, protein-rich dish.
Ingredients
- 0.5 cup Chana dal (split chickpeas), parboiled (Parboil until partially cooked before adding to curry)
- 4 whole Eggs, hard-boiled and peeled (Can be halved or left whole)
- 2 medium Onions, finely sliced
- 3 tablespoons Cooking oil or ghee
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 tablespoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 2 medium Tomatoes, chopped
- 2 cups Water (For cooking dal)
- 1 teaspoon Salt (To taste)
- 2 tablespoons Fresh cilantro, chopped (For garnish)
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Instructions
- 1Rinse the chana dal thoroughly. In a pot, add the dal with 2 cups of water and bring to a boil. Reduce heat and simmer for 10-12 minutes until partially cooked but still firm. Drain and set aside.
- 2Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let stand for 10 minutes. Transfer to cold water, peel, and set aside.
- 3Heat oil or ghee in a large pan over medium heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 8-10 minutes.
- 4Add the minced ginger and garlic to the pan and fry for 1-2 minutes until fragrant. Then add turmeric, chili powder, coriander powder, cumin powder, and salt. Stir well for 1 minute to toast the spices.
- 5Add the chopped tomatoes to the pan and cook, stirring occasionally, until they break down and the oil begins to separate from the masala, about 5-7 minutes.
- 6Add the parboiled chana dal to the curry masala along with 1 cup of water. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the dal is nearly tender.
- 7When the dal is nearly cooked and tender, gently add the hard-boiled eggs (whole or halved) to the curry. Simmer for another 3-5 minutes to allow the eggs to absorb the flavors and the dal to become completely soft.
- 8Remove from heat. Garnish with fresh chopped cilantro. Serve hot with rice or Indian bread.
