Name: Egg Curry with Channa Dal
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4–6 servings
Cuisine: Miscellaneous
Ingredients: egg-curry-channa-dal.png; egg-curry-channa-dal-nutn.png; This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.; .; Original Recipe; 74.—Egg Curry, with Chunna Ka Dal; Parboil and dal, say half a cupful; curry the dal first; when about nearly cooked, throw in the; hard-boiled eggs, and finish the simmering immediately the dal is soft or tender; 66.—Gravy Fish Curries; The condiments are as follows:—Mustard oil, one chittack or two ounces; water, two cups; four; tspfuls of ground onions, one tspful of ground turmeric, one tspful of ground; chilies, and a quarter of a tspful of garlic.; Modern Redaction; Ingredients; 6-8 hard-boiled eggs; 110g (1/2 cup) channa dal (dried split chickpeas); 60ml (1/4 cup) mustard oil; 500ml (2 cups) water; 2 tbsp onion paste; 1 tsp ground turmeric; 1 tsp hot chilli powder; 1/2 tsp garlic paste; 1/2 tsp ginger paste; 1 tsp salt

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Egg Curry with Channa Dal

Egg Curry with Channa Dal is a traditional Anglo-Indian recipe from the 1860s for a classic curry of hard-boiled eggs in a spice base with split chickpeas (channa dal). The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Egg Curry with Channa Dal.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 horus soaking)

Serves:

4–6

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Fusion Recipes British Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

74.—Egg Curry, with Chunna Ka Dal

Parboil and dal, say half a cupful; curry the dal first; when about nearly cooked, throw in the
hard-boiled eggs, and finish the simmering immediately the dal is soft or tender

66.—Gravy Fish Curries

The condiments are as follows:—Mustard oil, one chittack or two ounces; water, two cups; four
tspfuls of ground onions, one tspful of ground turmeric, one tspful of ground
chilies, and a quarter of a tspful of garlic.

Modern Redaction

Ingredients

6-8 hard-boiled eggs
110g (1/2 cup) channa dal (dried split chickpeas)
60ml (1/4 cup) mustard oil
500ml (2 cups) water
2 tbsp onion paste
1 tsp ground turmeric
1 tsp hot chilli powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp salt

Method:

Wash and pick over the channa dal. Place in a large bowl, cover with plenty of water and set aside to soak for at least 2 hours.

After this time, drain the dal, place in a pan, cover with water and bring to a boil. Cook for about 30 minutes, until the dal is about half done then drain in a colander and set aside.

Place a curry pan over high heat. Once hot add the oil and reduce the heat to medium-high. Stir in the spices and pastes and fry, stirring for about 2 minutes, until aromatic.

Add the salt and water then bring to a simmer and add in the part-cooked dal. Bring back to a simmer, cover and cook for 30-40 minutes until the dal is tender.

Add the eggs (halved or whole) and simmer for 10 minutes more, or until heated through. Serve hot.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.