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.
2 Comentarios
Nice 🙏🌷
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