Egg Curry with Chana-ka-dal
Ingredients
Directions
Parboil the chana dal until nearly cooked.
Add the curry spices to the dal and mix well.
Cut the hard-boiled eggs in halves and add them to the dal.
Simmer until the dal is soft and tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chana dal
- Forms the body of the curry and thickens it as it softens during simmering.
- Hard-boiled eggs
- Add protein-rich body and a firm, creamy texture to the dal.
- Curry spices
- Provide the main aroma and flavour of the dish.
The step that matters
Simmer until the dal is soft and tender. Chana dal is a hard pulse that must fully soften during simmering. If it is cooked too briefly it stays gritty and firm, so the curry lacks a smooth, tender texture. Cooking it through also lets the spices infuse the liquid.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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