Anda and Sabut Masoor Curry

Ingredients

• 6 Desi eggs, boiled and peeled
• 1 cup sabut masoor (whole red lentils), soaked 1 hour
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp haldi (turmeric)
• 1 tsp dhania (coriander) powder
• 1 tsp garam masala
• 3 tbsp oil
• 2 cups water
• Salt to taste
• Fresh coriander
• Rice or roti to serve

Method

1. Soak the sabut masoor for 1 hour. Boil the eggs for 10 minutes, cool and peel.
2. Heat oil and fry the onion until golden.
3. Add ginger-garlic paste, tomatoes, red chilli, haldi and dhania powder; cook until the oil separates.
4. Add the soaked masoor and 2 cups water; cover and cook for 20 minutes until the daal is soft.
5. Lightly mash some daal to thicken the gravy.
6. Add the boiled eggs and garam masala; simmer for 5 minutes.
7. Garnish with coriander and serve hot with rice or roti.