Spicy Egg and Lentil Curry (Masoor Dal)
1 hour 30 minutes
670 reads
About Spicy Egg and Lentil Curry (Masoor Dal)
This vibrant Egg and Lentil Curry, a delightful twist on classic Indian Masoor Dal, is a hearty and flavorful dish perfect for a weeknight meal or a special occasion. The combination of tender lentils, perfectly cooked eggs, and aromatic Indian spices creates a symphony of taste that will leave you wanting more.While dal is a staple in many Indian households, each family boasts its unique recipe. This version adds a protein boost with eggs, making it incredibly satisfying and complete. Get ready to experience a culinary journey with this simple yet extraordinary recipe!
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Recipe Time & More
Prep1 hour
Cook30 minutes
Total1 hour 30 minutes
Ingredients
Lentils
Spices & Aromatics
- 1 tbsp Ginger fresh, grated
- 1 tbsp Garlic fresh, minced
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 tbsp Coriander Powder
- 1/2 tsp Cloves ground
- 1 tsp Pepper freshly ground, black, for best flavor
- 1 stick Cinnamon Stick
Other Ingredients
- 1/2 cup Tomato finely chopped
- 1 tbsp Heavy Cream
- 2 Chilies finely chopped; adjust to your spice preference, green
- 2 Eggs
- 1 tbsp Cooking Oil vegetable or coconut oil recommended
- 1-2 tsp Salt to taste
- 3 cup Water
Instructions
Prepare the Lentils
- Soak the black and red lentils in water for at least 1 hour, or preferably overnight. Then, cook the lentils until very soft. You can pressure cook for 2 whistles or simmer on the stovetop until tender.
Sauté Aromatics
- Heat the cooking oil in a pan over medium heat. Add the grated ginger and minced garlic and sauté for about 2 minutes, until fragrant.
Blend Spices and Lentils
- Add the coriander powder, turmeric powder, red chili powder, and ground cloves to the pan. Sauté for 30 seconds, stirring constantly, until fragrant. Add the cooked lentils and stir to combine. Cook for another 2 minutes.
Add Tomatoes and Simmer
- Stir in the chopped tomatoes and green chilies. Add salt to taste. Cover and cook until the tomatoes are soft, about 5-7 minutes.
Incorporate Cream and Adjust Consistency
- Stir in the heavy cream and mix well. Check the consistency of the curry; add a little water if it’s too thick. The curry should be slightly soupy as this will cook the eggs.
Cook the Eggs
- Gently crush the cinnamon stick. Add the ground black pepper. Crack the eggs directly onto the surface of the curry.
Finish and Serve
- Cover the pan and cook over low heat until the eggs are cooked to your liking, about 5-7 minutes. Serve hot with rice or naan bread.
Recipe Notes
Expert Tips
- For a smoother curry, you can blend a portion of the cooked lentils before adding them to the pan.
- Feel free to adjust the amount of green chilies and red chili powder to control the level of spiciness.
- Adding a squeeze of lemon juice at the end brightens the flavors of the curry.
- Garnish with fresh cilantro before serving for added freshness and visual appeal.
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Recipe Nutrition
Calories: 366kcalCarbohydrates: 51gProtein: 19gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 1365mgPotassium: 413mgFiber: 22gSugar: 4gVitamin A: 743IUVitamin C: 15mgCalcium: 118mgIron: 7mg
Sai Priya
Articles: 34
4 Comments
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Looks so good! Can’t wait to try it.
This looks so inviting! Thank you.
Looks so appetizing! Thank you for posting.
This looks perfect! Thanks for posting.