- 1 cup red lentils
- 4 hard-boiled eggs cut in halves
- 1 large onion sliced fine
- 6 garlic cloves sliced fine
- 1 tbsp. julienne of fresh ginger
- 2 tbsp. Goan Cuisine Tandoori Paste
- 1 cup crushed tomato
- 1 tsp salt
- ½ bunch fresh coriander chopped
Wash lentils until the water runs clear and drain well.
Place drained lentils in saucepan, and add just enough hot water to cover and 1 tsp salt.
Cook open on medium heat, stirring occasionally and scooping away the ‘scum’ that appears on the surface
Add hot water if required and cook until lentils are soft [you will notice the colour changes to a light yellow]
Heat oil in saucepan and hard fry garlic and ginger.
When brown add onions, reduce heat and cook until golden brown
Add the spice paste and stir through
Add diced tomato cook for another 5 minutes
Add cooked lentils, mix well and simmer, covered, on low heat for 10 minutes [adding hot water if required] so that curry is not too thick. Stir from time to time because lentils tends to stick to pan
Season with salt if required
Add eggs with the yolks facing up
Garnish with chopped coriander.
Serve as a mains with boiled basmati rice or chapatis and Goan Cuisine Lime Pickle or as a side.
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