Friday, 27 November 2015


Some day, somewhere I have read that a community in the North-East region of India prepares an egg curry using lentils along with other spices. The rest I managed to forget, neither did I attempt to look for the exact recipe in the net. Yesterday I planned for an egg curry and wished to incorporate some dal protein, making the dish wholesome and flavourful too in the process. I purposefully did not look for the original recipe, I wished to prepare it in my own way with the apparent idea I had of it.

In such a scenario, what I find tough is naming the dish. I cannot think much and named it Egg Maharani, given its unique taste and flavour. Here, the whole garam masalas are dry roasted and boiled with lentils and made into a paste, sautéed in oil with other spice mix to prepare the gravy for the eggs. Let us do it.

Egg : 8
Tomato : 1
Onion Paste : 1tbsp
Ginger Paste : 1tsp
Garlic Clove : 2
Bengal Gram Dal : 1tsp
Moong Dal[skinless] : 1/2tsp
Masoor Dal[red skinless] : 1/2tsp
Cinnamon Stick : 1two inch
Green Cardamom : 2
Clove : 2-3
Black Pepper[whole] : 1/2tsp
Cumin Seed : 2pinches
Cumin Powder : 1/2tsp
Red Chilli Powder : 1/2tsp
Turmeric Powder : 1tsp
Salt : As Required
Garam Masala Powder : 1/4tsp[optional]
Cashews[halved] : 5-6
Raisins : 7-8
Oil : 3tbsp

Boil the eggs in enough water adding little salt. Once cold, clear off the shell. Slit little on both ends and rub with little salt.

Wash and soak the lentils in hot water for 2hrs. Dry roast the cinnamon stick, green cardamom, cloves, black peppers and garlic cloves together.

Wash and cut the tomatoes, discard the seeds. In a pressure cooker put together the tomato pieces, roasted spices, the dals straining the water. Add little salt and half cup water. Pressure cook upto 2 whistles. Let cool.

Once cool, blend the dal mix into a paste. Heat oil in a wok and fry the eggs, keep aside. Temper the same oil with cumin seeds. Add the cashews and raisins. Fry for 1/2 a minute.

Add the onion paste and fry for 2 minutes. Add the ginger paste and fry for 1-2 minutes. Add the dal mix and saute for 3 minutes. Add the cumin powder, red chilli powder, salt and turmeric. Stir well for  1/2 a minute and add 1 medium cup water.

As the gravy comes to boil, add the egg pieces and let cook at low heat for 3-4 minutes. Add the garam masala, stir. It is done.

Serve hot with any kind of Indian Breads.

1 comment :

  1. A very different kind of Egg Curry this is.... very wholesome and flavourful that goes very well with Indian flatbreads.