Hi all, A simple meal tonight. The reason I'm posting is to say that this unlikely looking recipe is stunning! We had it with plain rice and a sag bhaji.
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Title: Hard-boiled Eggs In An Anglo-Indian Red Lentil Curry Sauce Categories: dairy, indian, vegetables, ish Yield: 4 - 6 servings
6 hot red chillies, dry;
-soaked in 5 tbs water
200 g red lentils
90 g chana dal or yellow split
-peas
1/2 ts ground turmeric
900 ml water; (1)
1 1/2 ts salt
4 cloves garlic; peeled and
-coarsely chop
7 cm fresh ginger; peeled and
-chopped
4 tb corn, peanut or safflower
-oil
1 md onion; halved sliced thin
2 md tomatoes, concassée
600 ml water; (2)
8 hard-boiled eggs; 2 per
-serving cayenne pepper or red
-paprika; garnishing lemon wedges; for serving
Soak the chillies in 5 tablespoons of boiling water for 1 hour or until slightly softened.
Combine the red lentils and chana dal and wash in several changes of water. Drain. Put in a good sized pan, add the turmeric and water (1), and bring to the boil. Reduce the heat to low, cover partially with a lid, and cook for about 1 1/4 hours or until softened. Add the salt and stir to mix. The sauce will be fairly salty at this stage.
Put the chillies, their soaking liquid, the garlic and ginger into a blender. Blend until smooth.
Pour the oil into a medium, preferably non-stick, frying pan and set over a medium- high heat. When the oil is hot, put in the onion. Stir and fry until the onion slices are a rich reddish colour and slightly crisp. Add the garlic-ginger-chilli paste. Stir and fry for 2-3 minutes or until the oil begins to separate from the seasonings. Add the tomatoes. Stir and fry for 3-4 minutes or until thickened. Now empty the contents of the frying pan into the pan with the lentils. Add water (2) and stir to mix. Bring to a simmer and simmer on a low heat for a minute.
To serve, peel and halve the eggs, and arrange cut side up, in a single layer in a warmed, large, shallow dish. Heat the sauce through and, if it has thickened too much while sitting, thin it with water. It should have the consistency of flowing double cream. Pour it over the eggs but leave them visible. Garnish with a light sprinkling of cayenne pepper or paprika and serve with wedges of lemon. Extra sauce may be served on the side.
Recipe Madhur Jaffrey's Ultimate Curry Bible
Contributor: scanned IMH
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