250 gm mung, masoor and
3 eggs (boiled)
1" piece of ginger
4 pods of garlic
½ tsp turmeric powder
4-5 tbsp mustard oil
salt to taste
Soak the 3 dals in water for half and hour.
Add water, salt and turmeric and cook till the dals are soft. Keep aside.
Peel the boiled eggs and prick lightly with a fork.
Grind the onion, tomato, ginger and garlic into a paste.
Heat the oil and fry the onion and tomato paste till they are a light golden brown.
Add the boiled eggs and continue to cook over a low flame for 1-2 minutes, stirring very gently.
Once the onion paste is dark brown and the eggs a light golden in colour, add one cup of water.
Mix gently and bring the curry to the boil.
Lower the flame and mix in the cooked dal.
Stir gently and allow the dal mixture to come to the boil.