Egg Curry with Chunna Ka Dal (Chana Dal)
A traditional Indian egg curry made with chana dal (split chickpeas), featuring hard-boiled eggs in a spiced gravy with lentils. This variation adds protein-rich dal to the classic egg curry.
Ingredients
- 6 whole Eggs, hard-boiled and peeled (Boil for 10 minutes, then cool in cold water)
- 0.5 cup Chana dal (split chickpeas), washed and soaked (Soak for 30 minutes before cooking)
- 3 tablespoons Ghee or vegetable oil (For frying)
- 2 medium Onions, finely sliced
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Fresh ginger, grated or ground
- 1 teaspoon Garlic, minced or ground
- 2 medium Tomatoes, chopped (Or 1 cup canned tomatoes)
- 2.5 cups Water (For cooking dal and curry)
- 1 teaspoon Salt (To taste)
- 0.5 teaspoon Garam masala (Optional, for finishing)
- 2 tablespoons Fresh cilantro, chopped (For garnish)
More recipes using Eggs
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.
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Instructions
- 1Hard-boil the eggs for 10 minutes, then cool in cold water, peel, and set aside. Wash and soak the chana dal in water for 30 minutes, then drain.
- 2In a pot, add the soaked and drained chana dal with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the dal is tender but not mushy. Drain any excess water and set aside.
- 3Heat ghee or oil in a large pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown, about 7-8 minutes.
- 4Add the ginger and garlic to the fried onions and cook for 1 minute until fragrant. Then add turmeric, chili powder, coriander powder, and cumin powder. Stir well and cook for 1-2 minutes 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 5-6 minutes.
- 6Add the cooked chana dal to the masala and stir well to combine. Add 1/2 cup of water and salt to taste. Mix thoroughly and bring to a gentle simmer.
- 7Gently add the hard-boiled eggs to the curry. You can leave them whole or cut them in half. Spoon the gravy over the eggs, cover the pan, and let simmer on low heat for 8-10 minutes to allow the flavors to meld and the eggs to absorb the curry.
- 8Remove from heat. If using, sprinkle garam masala over the curry and stir gently. Garnish with fresh chopped cilantro. Serve hot with rice or Indian bread.
