Egg and Arhar Daal Curry

Ingredients

• 4 eggs, boiled and peeled
• 1 cup arhar daal (toor), soaked 30 minutes
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp salt
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 2 dried red chillies
• Fresh coriander for garnish

Method

1. Boil the soaked arhar daal in 3 cups of water with turmeric until soft, about 18 minutes.
2. Heat oil and fry the onion until golden. Add ginger-garlic paste, tomato and spices. Cook 5 minutes.
3. Add the cooked daal and simmer 8 minutes.
4. Heat a little oil, fry the mustard seeds and dried red chillies until they pop, and pour over the daal.
5. Add the halved boiled eggs, garnish with coriander and serve hot with roti.