Egg Kurma

Egg Kurma is a gravy curry prepared with boiled eggs, onions,tomatoes and other spices.Today i am also using Chana dal (Split peas) for a thicker gravy. It goes very well with any flavored rice or any indian bread.You do not need lot of onions,tomatoes and oil to prepare this curry.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 servings

Ingredients:

1. Eggs: 4 (boiled)
2. Chana dal/ Split chickpeas: 1 Cup
3. Oil: 1 Teaspoon
4. Cumin seeds: 1 Teaspoon
5. Ginger: ½ inch (Finely chopped)
6. Garlic: 6 to 8 cloves(Finely chopped)
7. Onion: 1 Medium sized (Finely chopped)
8. Green chilli: 2 to 3
9. Curry leaves: 5 to 6 leaves
10. Tomato: 2 Medium sized (Finely chopped)
11. Salt: 1 Teaspoon (According to taste)
12. Chilli powder: ½ Teaspoon
13. Turmeric: A pinch
14. Coriander powder: ½ Teaspoon
15. Cumin powder: ½ Teaspoon
16. Garam masala powder: ¼ Teaspoon (Optional)
17. Juice of ½  Lemon (Optional)
18. Fresh coriander leaves: Few (Finely chopped)                                                                               Procedure:

1. Wash Chana dal in water 2 to 3 times and  add 3 cups of water.Cook in a pressure cooker for 10 to 12 minutes on a medium flame till chana dal is soft.( Dal can also be cooked in a open pan.You may have to add more water and allow to cook on a medium flame for about 10 minutes and on slow flame  about 20 to 25 minutes. Chana dal takes more time to cook than moong dal).                                                                                                            
   

   
2. In the meantime boil eggs in  water for about 5 to 8 minutes. Allow to cool for some time. Remove the shell of eggs and keep ready. Make a small cut/incision on eggs for the gravy to seep inside.            
3. Heat 1 teaspoon of oil in a pan and add cumin seeds and 1 broken red chilli.                     
4. When cumin starts to crackle add finely chopped ginger,garlic,curry leaves and fry for a minute.              
5. Add finely chopped onions,green chilli and curry leaves. Fry till onions become a little pink and soft.                                                                                                                                 6.Add tomatoes, 1 teaspoon of salt and fry till oil separates. You can cover the pan for 2 minutes for tomatoes to become soft.   7.Add turmeric,chilli powder,garam masala powder, cumin powder, coriander powder and mix everything well.                                                                                                                      
   

   
6. Add cooked chana dal and mix well. Add ½ cup of water and bring to a boil. Allow to cook on slow fire. Adjust the seasoning. You can mash Chana dal a little with back side of your ladle. (If required add ¼ cup of additional water for a required consistency).                
7. Add  finely chopped coriander leaves and mix.
8. Add boiled eggs and cook for a minute. Switch of the flame and add lemon juice. (No need to cook more time after adding eggs).          
   

   
9. Transfer the curry to a serving bowl and serve Egg Kurma along with Steamed rice or any Indian bread.             

Note:

While making the cut on egg make a small cut on one side only.You can also add eggs without making any cut.