An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
Ingredients
- 6 dried hot red chillies
- 200 g red lentils
- 90 g chana dal
- 1/2 tsp ground turmeric
- 1 1/2 tsps salt
- 6 plump cloves garlic peeled and coarsely chopped
- 3 " piece fresh ginger peeled and chopped
- 4 tbsps sunflower oil
- 1 medium onion peeled and sliced into very fine half rings
- 2 medium tomatoes grated, skin discarded
- 8 free range eggs hard boiled, peeled and halved
- a little cayenne pepper
- lemon wedges for serving
Servings:
Instructions
- Soak the chillies in 5 tbsps boiling water for 1 hour until softened.
- 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.
- 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,
- Put the chillies, their soaking liquid, the garlic and ginger into a blender and blend until smooth.
- 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.
- 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.
- 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.
- 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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