Egg and Green Lentils Curry with Ginger and Green chillies

I don't use Green lentils much in my day to day cooking and had never bought them until I had decided to make Veggie Lentil Loaf. I couldn't find a small pack so had to buy a big container. Luckily I came across another recipe with green lentils in it, and you bet I was all smiles!

Egg and Green Lentils curry with Ginger and Green chillies is from the book "Red Hot: A Cook's Encylopedia of Fire and Spice".The dish looked so appetizing in the picture that I had to try it. Another dish from the same book is the Red Enchilada Sauce.

Egg and Green Lentils Curry with Ginger and Green Chillies

You will need: (Serves :2)

¼ cup Green Lentils

2 cups Vegetable Stock

3 Eggs

2 tbsp Oil

2 cloves

¼ tsp Black Peppercorns

1 Onion finely chopped

4 Green chillies chopped

2 Garlic cloves chopped

1” pc Ginger chopped

1 tsp Corriander powder

1 tsp Cumin powder

3 Tomatoes chopped

3 tbsp Tomato paste

¼ tsp Sugar

¾ cup Water

½ tsp Garam Masala

Wash and drain lentils. Bring lentils and stock to a boil in a pot. Reduce heat, cover and simmer for about 15 minutes or until lentils are soft. Drain and keep aside.

Hard boil the eggs, shell them and cut in half lengthwise.

Heat the oil in a pan. Add the cloves and black peppercorns, sauté for a minute. Add the chopped onions, chillies,garlic and ginger. Saute till onions are soft, about 3-4 minutes. Now add the chopped tomatoes, tomato paste ,coriander and cumin powders. Sauté for 10 minutes on low heat till everything is incorporated. Add the lentils , ¾ cup water and halved eggs. Season with salt and garam masala. Cover and simmer for 10 minutes. Serve hot.

This goes well with any white fragrant rice -- Jasmine or Basmati Rice.

You can leave the eggs out and increase the quantity of Lentils and Stock to make a vegetarian lentil curry.