This is a protein-packed and highly flexible dish. There’s lots of room to modify measurements to whatever happens to be in the pantry, and the eggs and lentils can be cooked up to a week in advance (possibly while fixing another dish using the same ingredients). For more information on the precooked ingredients, look at my post on boiling eggs or this post on cooking tender lentils.
This dish is also built around making your own garam masala mix with individual spices. If you have a garam masala recipe you like, or a curry powder or paste you prefer, they may be a wonderful substitute.
Egg Lentil Curry
serves 4 generously
8 eggs (We’ve used from 6-9 eggs)
1.5 cups dry lentils (we’ve used 1-3 cups)
A bit of olive oil
5 cloves garlic
1 onion, diced
1-2 cans diced tomatoes, no salt added
2 tsp cinnamon
2 tsp cumin
1.5 tsp ginger
1 tsp nutmeg
1 tsp cloves
1 tsp black pepper
cayenne to taste
Precook: Boil the eggs and cook the lentils at your leisure, up to a week ahead of time (eggs and/or lentils cooked more than an hour before needed in this recipe should be refrigerated until needed).
1. Saute the onions and garlic in the oil over medium heat, until softened. While that cooks, chop the eggs roughly; I aim to get the egg whites into 9-12 pieces. The yolks will crumble, either now or in the dish.
2. Add tomatoes, all egg pieces (whites and yolks), and spices. Let simmer a few minutes (adding water if desired).
3. Add lentils. Let simmer further, and adjust seasoning.
Serve hot over rice.