Egg and Lentil Curry

This month's Weekend Cooking Challenge is to use an ingredient from your country. The ingredient I chose is "Lentils". Lentils are the quintessential comfort food in India. They are a great source of protein; contain cholesterol lowering soluble fiber and lots of iron. Lentils are typically served at almost every meal with rice or bread.

This Egg-lentil recipe is from my 'Vegetarian' cookbook edited by Valerie Ferguson. The unusual combination of lentils and eggs really makes this dish a keeper.

Ingredients:
Red Lentils (Sabut Masoor dal) - 1/2 cup
Eggs - 6, boiled
Cloves - 3
Black peppercorns - 1/4 tsp
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Garlic cloves - 2, crushed
Ginger - 1" piece
Curry paste - 2 tbsp
Chopped tomatoes - 14 oz. can
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Vegetable Stock - 3 cups
Water - 3/4 cup

Method:

• Put the lentils in a large, heavy pan and add the stock. Bring to a boil, cover and lower the heat and simmer for about 30 minutes or until the lentils are soft. Drain and set aside. I usually cook my lentils in the pressure cooker for about 4 whistles. Quick and easy.
• Heat 2 tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add the onion, chilies, garlic and ginger and cook for 5-6 minutes, stirring frequently.
• Stir in the currypaste and fry for 2 minutes stirring constantly. Add the tomatoes, sugar and water and simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
• Add the boiled eggs (I make 4 vertical cuts around the egg), lentils and garam masala. Cover and simmer for 10 more minutes, then serve, garnished with cilantro.