Egg and Mash Daal Curry

Ingredients

• 4 eggs, boiled and peeled
• 1 cup mash daal (white urad), soaked 1 hour
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp salt
• 3 tbsp oil or ghee
• 1 tsp garlic, sliced
• 1/2 tsp cumin seeds
• Fresh coriander for garnish

Method

1. Boil the soaked mash daal in 3 cups of water until soft and creamy, 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, mashing lightly for a creamy texture.
4. In a small pan, fry the garlic and cumin seeds in ghee until golden and pour over the daal.
5. Add the halved boiled eggs, garnish with coriander and serve hot with roti.