Eggs and Lentil Curry with Coconut and Pickled Lime
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
Serve the curry with boiled rice, topped with a small amount of pickled lime. You can add some mango chutney to give the dish a touch of sweetness.
Ingredients
- Large Chicken Eggs - 4 pieces
- Green Lentils - 2.6 oz
- Dried Coconut Milk - 2.6 oz
- Lime - ½ piece
- Onion - 1 piece
- Red Chili Pepper - 1 piece
- Garlic - 2 cloves
- Ginger Root - 1 piece
- Cardamom Pods - 3 pieces
- Cumin Seeds - 1 teaspoon
- Fennel Seeds - 1 teaspoon
- Coriander Seeds - 2 teaspoons
- Peanut Oil - 2 tablespoons
- Turmeric - 1 teaspoon
- Fenugreek - 1 teaspoon
- Salt - to taste
Step by Step guide
Step 1
First, prepare all the ingredients. Peel the onion, cut it in half, and slice it into thin half-rings. Then, peel and finely chop the chili. Mince the garlic and finely chop the pickled lime. Squeeze the juice from half of the fresh lime and grate the zest. Peel and grate the ginger root (about 2.5 cm) — you will need a heaping teaspoon of the pulp. If your coconut milk is pressed, chop it with a sharp knife and transfer it to a heatproof dish. Bring water to a boil in a kettle.
Step 2
Next, place a skillet over medium heat, heat it well, and add the whole spices (cardamom, cumin, fennel, and coriander). Toast for 2–3 minutes, stirring constantly, until they start to pop and jump. Remove from heat and transfer to a mortar.
Step 3
Return the skillet to the stove, turn the heat to high, and pour in the oil. When it is well heated, add the onion and sauté until golden brown around the edges, almost dark — about 4 minutes. Reduce the heat to medium and add the chili, ginger, garlic, and chopped lime. Sprinkle with turmeric and fenugreek. Grind the spices in the mortar and add them to the skillet.
Step 4
In a bowl with coconut milk, add boiling water to reach approximately 570 ml in total volume. Mix well.
Step 5
Add the lentils to the skillet with the sautéed ingredients, add the lime zest and coconut milk. Stir, bring to a boil, and reduce the heat. Cover the skillet and let it simmer for about 45 minutes, stirring a couple of times (do not add salt yet!).
Step 6
10 minutes before the end of the simmering time, place the eggs in a saucepan with cold water. Bring to a boil and cook for 6–7 minutes, depending on your preferred doneness. Then transfer the eggs under cold water and cool them to a warm state.
Step 7
When the sauce is ready, season it with salt and drizzle with lime juice.
Step 8
Under a stream of cold running water, peel the eggs, cut them in half, and place them on top of the sauce. Let it sit for a minute under a lid.
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