EGG MAHARANI

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 make any attempt to look for the exact recipe in the internet. 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. I remotely remember one of my neighbourhood friends in Kolkata cooked "dal-dim" among other varieties on her elder daughter's birthday, the son and other kids were invited. That was sometime in 2007 or 2008 or 2009 or 2010. This mumma wouldn't let him go alone from one block to the other within a gated community. An idea of the curry was there, I went ahead with it freely. In such a scenario, what I find tough is naming the dish. I cannot think much and named it Egg Maharani, given it's unique taste and flavour. Let us do it.

INGREDIENTS :

Egg : 4-5
Tomato : 1
Onion Paste : 1tbsp
Ginger Paste : 1tsp
Garlic Paste : 2 tsp
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

Bayleaf : 1
Cumin Powder : 1 tsp

Coriander Powder : 1/2 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1tsp
Salt : As Required
Garam Masala Powder : 1/4tsp[optional]
Cashew nuts [halved] : 5-6
Raisins : 7-8
Oil : 3tbsp

METHOD :

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

Make a powder with the three varieties of lentils in a grinder. 

Wash and cut the tomatoes, discard the seeds. 

Heat the oil in a wok and fry the eggs, take out and keep aside. Temper the same oil with the bayleaf, cinnamon sticks, green cardamom and cloves.. Add the cashews and raisins. Fry for 1/2 a minute.

Add the onion paste and fry for 2 minutes. Add the ginger and garlic pastes, 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 2 big cups of water.

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

Serve hot with any kind of Indian Breads or rice.