Posts Tagged ‘egg dhal’

4 large eggs
1-540ml can lentils
1 tbs vegetable oil
1 medium yellow onion, chopped
2 large cloves garlic, sliced
2 medium carrots, peeled and diced
2 tbs mild curry paste
kosher salt/fresh ground pepper
Place eggs in a medium pot and cover with cool, liberally salted water with a generous splash of white vinegar. Bring to a boil over high heat, then lower to a simmer for 11 minutes. Drain and cover with very cold water (and voila! perfect hard boiled eggs). Peel when cold. Note: older eggs peel more easily.
Add lentils, including the liquid they’re canned in, to a medium baking dish.
In a large skillet, heat half of the oil and saute the onions and garlic until translucent. Add to lentils. In the same pan, heat the remaining oil. Saute carrots until tender-but-firm. Add curry paste and 1/2 cup of water and bring to a simmer. Season with salt and pepper and cook for a couple minutes more. Add to lentils and combine ingredients. Adjust seasoning. Add boiled eggs and stir in gently. Cover and bake at 375F for about 45 minutes, until hot and bubbling. Serve as a main course, or a side dish with another curry and rice or naan (use the search function on this site to find a recipe for grilled naan).

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