Egg curry with rice and lentil pilau Recipe at home

 

Egg curry with rice and lentil pilau :

For egg curry :

Ingredients : 

Vegetable oil         4 tbsp

Mustard seed        1½ tsp 

Curry leaf              1½ tbsp 

Onions                   2

Ginger                   50g 

Turmeric               1 tsp

Chilli powder       ½ tsp 

Tomatoes             2  

Sugar                   1-2 tsp

Eggs                     8  

Coriander            small 

                             bunch 

For the rice and lentils

Ingredients :

Basmati Rice	250g
Red lentil	140g
Vegetable oil	4 tbsp
Onions	2
Ginger	50g
Green chillies	3
Bay leaves	2

Method of preparation : 

1. Mix the rice and lentils in a bowl. Cover the bowl with cold water and soak for 15 mins.

2. Meanwhile, for the curry, heat the oil in a saucepan, then toss in the mustard seeds and also add curry leaves. Once the leaves have stopped spluttering, add the onions and ginger. Fry on a medium heat for about 10 mins.

3. Stir in the turmeric and chilli powder and cook for a secs. Tip in the tomatoes and sugar. Cook gently, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins. Cover the curry with a tight-fitting lid.

4. To cook the pilau, heat the oil in a pan and add the onions, ginger and chillies and cook until softened – about 10 mins. Drain the rice and lentils and add to the onions along with the bay leaves.

5. Pour over enough water to cover the rice and lentils by a depth of 3cm – about 600ml. cook gently, uncovered, until the cooking liquid has been absorbed.

6. Stir the coriander into the curry and fluff up the rice. Serve with  yogurt for delicious taste.