Indian egg and lentil curry

Ingredients for 4 servings:

• 3 tbsp vegetable oil
• 1 large onion(s)
• 2 cloves garlic
• 1 piece(s) ginger (2 – 3 cm)
• ½ tsp chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp paprika powder
• 0.33 cup Lentils, red (Masoor Dhal)
• 1 ½ cup(s) vegetable broth
• 225 g tomatoes, whole from the can, roughly chopped
• 6 eggs
• ½ cup coconut milk
• 2 tomatoes, cut into wedges
• some freshly chopped coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Heat the oil in a non-stick pan and gently fry the onion for 3 minutes over a moderate heat. Then add the garlic, ginger, and spices. Fry for one minute, stirring frequently. Add the lentils, vegetable stock, and canned tomatoes and bring everything to a boil. Then reduce the heat, cover the pan, and simmer gently for 30 minutes, stirring occasionally. The lentils should be soft when cooked. Meanwhile, place the pierced eggs in a pan of cold water and bring to a boil. Then reduce the heat and simmer for 10 minutes. Drain and immediately cover with cold water. Add the coconut milk to the lentil mixture and season with salt. Purée with a hand blender. Peel the eggs and cut them into wedges. Divide them among 4 plates. Place a tomato wedge between each egg wedge. Spoon the lentil curry over the eggs and serve with freshly chopped coriander leaves. Serve with rice.