Easy Egg Curry with Urad Dal and Tamarind

Eggs don't feature all that often on my menus, but when they do, I enjoy spicing them up. My latest egg curry was served up for a light dinner when I wanted something protein-packed but not terribly time consuming. Hard-boiled eggs are here served smothered in a spicy and tangy tamarind-based tomato sauce with urad dal. The addition of tamarind adds a pleasant sweetness to the curry, with texture from the urad dal and some zestiness from the tomato.

The ingredients can be prepped while the eggs are boiling. Once the sauce has thickened, the eggs are folded in, warmed and served up in hardly anytime at all. If desired, serve some rice on the side.

Easy Egg Curry with Urad Dal and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2014 Simple curry of hard-boiled eggs simmered in a tangy and zesty tomato and tamarind sauce Preparation: 15 minutes Cooking time: 20 minute Print this recipe Ingredients: 6 large eggs 1 1/2 tablespoons tamarind pulp 1/2 cup boiling water 1 tablespoon coconut or other cooking oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 tablespoons skinned split urad dal, rinsed 2 fresh chilies, seeded and finely chopped 2 teaspoons fresh ginger, minced or grated 1 teaspoon ground turmeric 1 teaspoon chat masala 1/4 teaspoon asafetida 1 tomato, diced sea salt to taste chopped fresh parsley or cilantro for garnish Instructions: Begin by boiling the eggs. Cover the eggs with water in a medium saucepan and bring to a boil. Boil for 8 minutes, and then plunge the eggs in ice water. Let sit for 10 minutes, then remove from the water, peel, and set aside. Meanwhile, soak the tamarind pulp in the boiling water for 30 minutes. Strain, reserving the soaking liquid, pressing out as much liquid from the pulp as possible. Discard the pulp and set the water aside. In a medium saucepan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds and urad dal. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the chilies, ginger, spices and asafetida, and stir and fry for another minute or two until fragrant. Stir in the tomato, tamarind water and salt. Simmer for 5 to 10 minutes until thickened. Add the eggs, stir to coat, and gently simmer for a few minutes to heat throughout. Garnish with fresh parsley and serve. Makes 2 to 3 servings

Other egg curries to try from my kitchen:
South Indian Egg Curry
Goan Egg Curry with Tamarind and Coconut
Egg Masala Curry in a Spicy Tomato Gravy
Shahi Egg Curry