Eggs in Red Lentil Curry Sauce (4)

An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.

Eggs in Red Lentil Curry Sauce (4)
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Eggs in Red Lentil Curry Sauce (4)
Print Recipe
  1. Soak the chillies in 5 tbsps boiling water for 1 hour until softened.
  2. Combine the red lentils and chana dal and wash in several changes of water. Drain. Put in a large saucepan and add the turmeric and 900 ml water.
  3. Bring to the boil, reduce heat to low and partially cover with a lid. Cook for about 75 minutes until softened, then add the salt and stir to mix,
  4. Put the chillies, their soaking liquid, the garlic and ginger into a blender and blend until smooth.
  5. Pour the oil into a medium non stick frying pan and set over a medium high heat. When the oil is hot add the onion and stir and fry until the onion slices are a rich reddish colour and slightly crisp.
  6. Add the garlic ginger paste and stir and fry for 2-3 minutes until the oil begins to separate from the seasonings. Add the tomatoes and stir and fry for 3-4 minutes until thickened.
  7. Tip the contents of the frying pan into the pan with the drained lentils. Add 600 ml water and stir to mix. Bring to a simmer and simmer on a low heat for a minute.
  8. To serve place the halved eggs cut side up in a warmed large shallow dish. Pour over the sauce and garnish with a light sprinkling of cayenne and the lemon wedges.
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