Egg & Lentil Curry
Feb. 20th, 2004 05:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rootofnewtThis is one of my favorite easy recipes. It looks good and tastes good. It's also chock full of protein and vitamins. made it last night.
Egg & Lentil Curry
from Indian Vegetarian Cooking, by Louise Steele
3 TB ghee or vegetable oil (i use safflower oil)
1 large onion, peeled and chopped (i use a medium white or yellow onion)
2 garlic cloves, peeled and chopped
1" piece of gingerroot, peeled and chopped (when i'm out of fresh, i use powdered--fresh is much better)
1/2 tsp minced chili (from a jar), or use chili powder (i used crushed red pepper flakes)
1 tsp ground cilantro (coriander seed)
1 tsp ground cumin
1 tsp paprika
1/2 c split red lentils
1 3/4 c vegetable stock
1 c canned chopped tomatoes
6 eggs
1/4 c coconut milk
salt
2 tomatoes, cut into wedges, and cilantro sprigs for garnish (hah!)
parathas, chapatis, or naan bread, to serve (i often use papadums)
1. Heat the ghee or oil in a saucepan, add the onion and fry gently for three minutes. Stir in the garlic, ginger, chili, and spices and cook gently for 1 minute, stirring frequently. Stir in the lentils, stock, and chopped tomatoes and bring to a boil. Reduce the heat, cover and simmer gently for 30 minutes, stirring occasionally, until the lentils and onion are tender. I usually add in curry powder, too
2. Meanwhile, place the eggs in a separate pot of cold water and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and cover immediately with cold water.
3. Stir the coconut milk into the lentil mixture and season well with salt to taste. Purée the mixture in a blender or food processor until smooth. Return to the pot and heat through.
4. Shell and cut the hard-boiled eggs in half lengthwise. Arrange 3 halves, in a petal design, on each serving plate. Spoon the hot lentil sauce over the eggs, adding enough to flood the serving plate. Arrange a tomato wedge and a cilantro sprig between each halved egg. Serve hot with parathas, chapatis, or naan bread to mop up the sauce.
I usually skip the tomatoes, etc, part. I just use the sauce on eggs or veggies.
Egg & Lentil Curry
from Indian Vegetarian Cooking, by Louise Steele
3 TB ghee or vegetable oil (i use safflower oil)
1 large onion, peeled and chopped (i use a medium white or yellow onion)
2 garlic cloves, peeled and chopped
1" piece of gingerroot, peeled and chopped (when i'm out of fresh, i use powdered--fresh is much better)
1/2 tsp minced chili (from a jar), or use chili powder (i used crushed red pepper flakes)
1 tsp ground cilantro (coriander seed)
1 tsp ground cumin
1 tsp paprika
1/2 c split red lentils
1 3/4 c vegetable stock
1 c canned chopped tomatoes
6 eggs
1/4 c coconut milk
salt
2 tomatoes, cut into wedges, and cilantro sprigs for garnish (hah!)
parathas, chapatis, or naan bread, to serve (i often use papadums)
1. Heat the ghee or oil in a saucepan, add the onion and fry gently for three minutes. Stir in the garlic, ginger, chili, and spices and cook gently for 1 minute, stirring frequently. Stir in the lentils, stock, and chopped tomatoes and bring to a boil. Reduce the heat, cover and simmer gently for 30 minutes, stirring occasionally, until the lentils and onion are tender. I usually add in curry powder, too
2. Meanwhile, place the eggs in a separate pot of cold water and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and cover immediately with cold water.
3. Stir the coconut milk into the lentil mixture and season well with salt to taste. Purée the mixture in a blender or food processor until smooth. Return to the pot and heat through.
4. Shell and cut the hard-boiled eggs in half lengthwise. Arrange 3 halves, in a petal design, on each serving plate. Spoon the hot lentil sauce over the eggs, adding enough to flood the serving plate. Arrange a tomato wedge and a cilantro sprig between each halved egg. Serve hot with parathas, chapatis, or naan bread to mop up the sauce.
I usually skip the tomatoes, etc, part. I just use the sauce on eggs or veggies.
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Date: 2004-02-20 03:14 pm (UTC)no subject
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