Ingredients
Ghee or vegetable oil
Large onion, chopped
2 cloves garlic, chopped
1-inch piece of ginger root, chopped
1 chili, seeded and minced
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1/2 cup split red lentils (masoor dal)
1 3/4 cup vegetable stock
1 cup canned diced tomatoes
6 eggs
1/4 cup coconut milk
Salt
Rice, hard-boiled egg, and fresh cilantro for serving
Preparation
Heat oil in a deep heavy pan. Add onion, saute 3 minutes. Add garlic, chile, and spices and cook one minute, stirring.
Stir in lentils, stock, and tomatoes, bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally, until lentils are tender.
Meanwhile, hard-boil the eggs (bring to boil in cold water, then simmer 10 minutes).
Stir coconut milk into lentil mixture, season with salt.
Serve over rice, garnish with fresh cilantro and hard-boiled egg quarters.
Double the recipe for ample (maybe TOO ample) leftovers!
