Ingredients

• 1/2 - Coconut, ground, extract thick and thin juice
• 6 - Eggs, hard-boiled
• 2 cups - Masoor dal
• 1 - Large onion
• 4 - Green chillies
• 1-inch - Ginger slice
• 1/ cup - Chopped coriander leaves
• 2 - Tomatoes
• 1 tbsp - Oil
• 1/2 - Medium Onion
• 1 tsp - Vinegar
• Salt to taste.

How to Make Egg and Dhal Curry

• Grind half the coconut and extract the thick and thin juice, and keep aside.
• Now boil the eggs until hard and cut into halves.
• Now boil the washed dal in the thin juice of the coconut. Add water if needed.
• Then add onion, ginger, tomatoes and the coriander to the boiling dal.
• Prepare the tempering and add to the dal
• Add thick juice.
• When fully cooked, add the boiled eggs.
• Simmer for ten minutes.
• Serve with rice or chapathi.
• Recipe Courtesy: Mangalorean Recipes