Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Half | Nos | Coconut | Grind and extract thick and thin juice |
| 6 | Nos | Eggs | Hard boil, shell and cut in halves |
| 2 | Teacup | Dhal, Masoor | Clean, wash and boil in thin coconut juice |
| 1 | Medium | Onion | slice, add to boiling dhal |
| 4 | Medium | Chillies Green | slice, add to boiling dhal |
| 1 | Medium | Ginger | slice, add to boiling dhal |
| Few | Coriander Leaves (Kothmeer) | slice, add to boiling dhal | |
| 2 | Medium | Tomatoes | slice, add to boiling dhal |
| 1 | Tablespoon | Cooking Oil | To fry |
| Half | Medium | Onion | slice and fry in hot ghee |
| 1 | Tablespoon | Vinegar | to taste, add to boiling dhal |
| As Required | Salt | to taste, add to boiling dhal |
Method
# Grind half coconut, extract thick and thin juice, and keep aside,
# Hard boil the eggs, shell them and cut in halves.
# Clean and wash the dhal. Boil it in the thin juice. Add water if needed.
# Add the sliced masala to the boiling dhal.
# Prepare the tempering and add to the dhal
# Add thick juice.
# When fully cooked, add boiled eggs
# Simmer for ten minutes.
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