Egg Curry

I have to admit that I am completely charmed by Indian food. It carries the aura of mystery and wonder for me. I really enjoy trying new Indian recipes and playing with spices. That is how this dish was born: I took couple of ideas from a few cookbook sources and put together this egg curry dish. I cook it now on those days when I need some light comfort food, the kind you eat, enjoy and that does not overfill you. You can serve it by itself with you favorite Indian bread or it agrees perfectly with some basmati rice.

You will need:

1 cup of you favorite lentils (I really like masoor or split red lentils for this dish)
2 cloves
1 bay leave
Salt to taste

Table spoon of gee or oil
1 onion

1 dried hot red pepper or to taste

1/4 teaspoon black mustard seeds

1 cup of chopped tomato
1 teaspoon of garam masala
1/4 teaspoon turmeric

4 or 5 hard boiled eggs

Rinse and drain lentils, put in a medium pan and add 2 cups of water. Add cloves and bay leave and bring to boil. Lower the heat to low and cook until water is evaporated. Lentils should be cooked completely at this point.
In a heavy bottomed pan heat up gee or oil and add chopped onion. Cook until translucent, add chili pepper and mustard seeds and stir, add tomato and let cook until tomato becomes soft. Add the spices. Add lentils, carefully mix with the spoon, turn off the hit and cover with the lid.

Let rest for 10-15 minutes.


In the mean time clean and quarter the eggs. Add to the lentils.

Serve with rice.