Egg and Dhal Curry 2

Mother's Touch Mangalore - Goa - Eggs


Quantity: Measure: Ingredients: Description:
6 Nos Eggs Harb boiled, shelled and cut in halves
6 Medium Potatoes Boiled, peeled and cut in halves.
2 Teacup Dhal, Masoor Wash, clean and boil in two cups of water.
1/2 Teacup Coconut scraped (fresh) For ground masala.
1 Tablespoon Coriander/Dhania For ground masala.
4 Nos Pepper Corns For ground masala.
4 Flakes/Seeds/Cloves Garlic For ground masala.
2 Medium Onions For ground masala.
1/2 Teaspoon Mustard Seed For ground masala.
1 Teaspoon Turmeric Powder For ground masala.
1 Teaspoon Jeera/Cumin Seeds For ground masala.
6 Medium Chillies Red Dry For ground masala.
2 Teaspoon Ghee For tempering.
1 Medium Onion Sliced, for tempering.
1 Tablespoon Vinegar For taste
1 Teaspoon Salt For taste


# B# Hard boil eggs, shell them and cut in halves.   Boil and peel potatoes, and cut them in halves.
# Boil two teacups of masoor  dhal in tsufficient  water.
# Add the ground masala and its water and boil ftill the masala is blended.  Put salt and vinegar to taste.
# In a separate vessel, temper with ghee and one onion sliced.
# Add  the masala gravy, eggs shelled, and cut in halves, and the potatoes.   Let the curry simmer for some more time.
# Taste and adjust vinegar and salt.   Put the stove off and allow to cool.   The eggs and potatoes absorb the curry

Bookmark with:    Digg Digg    reddit reddit    Facebook Facebook    StumbleUpon StumbleUpon    Newsvine Newsvine