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Egg Curry, with Chunna Ka Dal

Egg curry made with boiled eggs and dal simmered until soft.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Egg Curry, with Chunna Ka Dal

Ingredients

Directions

  1. Parboil the dal until nearly cooked.

  2. Add the hard-boiled eggs to the dal.

  3. Simmer until the dal is soft and tender.

Recipe from a historical cookbook (Internet Archive).

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

Dal
Breaks down during simmering to thicken the curry and give it a creamy body.
Hard-boiled eggs
Provide protein-rich substance and mild richness that soften the dish's texture.

“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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