Lentil & Egg Ghotala (Mumbai Street Style Egg Curry)

Directions

1. Add lentils and 4 cups (1 L) water to a pot and boil over medium to high heat for 15-17 minutes. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add cumin and let them splutter. Add onion, garlic, and ginger. Sauté until onions are softened and golden brown.
3. Add chili powder, turmeric, and garam masala. Sauté for a few seconds until fragrant. Add tomatoes and cook for 5-7 minutes, or until the tomatoes have softened and most of the moisture has evaporated.
4. Add lentils to the tomato sauce and stir to combine. Add beaten eggs and stir frequently to scramble for 5-7 minutes.
5. Add 2 cups (500 mL) water. Bring to a boil, reduce heat and simmer, covered, for 15-20 minutes, or until the flavors have melded together.
6. While the pot is simmering, grate the boiled eggs with large-holed box grater or food processor and set aside.
7. Stir grated eggs into the lentil mixture. Season with salt and pepper to taste. Garnish with fresh coriander and serve hot with naan or rice.