I haven’t posted in a while. Life has taken over but the cooking hasn’t stopped. If anything the cooking has increased trying to find the ultimate way of shutting off.

I cooked this dish after I’d worked in Leeds for the day which is as 230 mile round trip leaving early and getting home late. I wanted to shut off and I found this recipe in a book I’ve had for a number of years. It was the perfect dish just to stand in the kitchen with some music on and shut down.

The beauty of Indian cooking, once you build up your larder you virtually have the ingredients to adapt to any dish 👍.

Ingredients- 1 1/2 cups of green lentils, 3 cups of water, 6 eggs, 2 tbsp of vegetable oil, 3 cloves, 1/4 tsp of black peppercorns, 1 onion finely diced, 2 green chillies finely diced, 1 heaped tbsp of garlic & ginger paste, 2 tbsp of any shop bought curry paste ( always carry one in the fridge for emergencies), 1 tin of chopped tomatoes, 1/2 tsp of sugar & 1/2 tsp of garam masala plus to finish a handful of chopped coriander.

Method –

Wash the lentils. Add the lentils and the water to a pan, cover, bring to the boil and simmer for 15 / 20 minutes until the lentils are nice and soft with the water having reduced.

In another pan cook your eggs in boiling water. Once cooked set aside.

On to the good stuff!!

Heat the oil in a heavy based pan. Fry the cloves & peppercorns for 2 minutes. Then add the onions, chillies, garlic & ginger paste and cook / fry for another 5/6 minutes.

Stir in the curry paste frying for another 2/3 minutes.

Add the chopped tomatoes along with the sugar plus 175ml of water. Simmer for another 5 minutes until the sauce thickens.

Add the pre-cooked lentils & garam masala ……

Add the eggs…….and simmer for another 10 miners

Add the chopped coriander and then serve.

Thank you for reading my ramblings.