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Lentil Curry

Written by yorky

Ingredients 75 gm Green lentils 750 ml Chicken stock 6 Eggs 2 tblsp Vegetable oil 3 Cloves 1/4 tsp Black peppercorns 1 Onion, finely chopped 2 Garlic cloves, crushed 2 Fresh green chilies, finely chopped 25 mm cube Ginger, grated 2 tblsp Curry paste 400 gm Chopped peeled tomatoes 1/2 tsp Sugar 175 ml Water 1/2 tsp Garam masala Method Wash the lentils thoroughly in cold running water. Drain and put in a large heavy pan. Pour in the stock and bring to the boil. Lower the heat, cover and gently simmer for 15 minutes. Drain and keep aside. Boil the eggs for 10 minutes then plunge them into cold water. When cool enough to handle, shell them and cut them in half lengthways. Heat the oil in a wok and stir fry the cloves and peppercorns for 2 minutes. Stir in the onion, chilies, garlic and ginger and stir fry for a further 6 minutes. Stir in the curry paste and fry for a further 2 minutes. Add the tomatoes, sugar and water. Simmer for 5 minutes until the sauce thickens. Add the drained lentils and garam masala and mix in. Carefully placed the halved eggs in the pan and spoon over some of the sauce. Cover and simmer for 10 minutes. Serve hot.

 

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