Masoor Dal Egg Curry Recipe – Authentic Indian Lentil & Egg Dish

Last Updated on 4 months by Neha Deshmukh

Masoor Dal Egg Curry Recipe – Authentic Indian Lentil & Egg Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Masoor Dal Egg Curry is exactly that – a beautiful blend of hearty lentils, perfectly poached eggs, and a fragrant spice blend. I first made this when I was craving something warm and satisfying, and it’s been a family favorite ever since. It’s a little bit of South Indian sunshine in a bowl!

Why You’ll Love This Recipe

This Masoor Dal Egg Curry is more than just a meal; it’s an experience. It’s packed with protein, incredibly flavorful, and surprisingly easy to whip up. The creamy lentil base perfectly complements the soft, runny yolks of the poached eggs. Plus, the aromatic spices will fill your kitchen with the most amazing scent! It’s a complete meal in one pot, perfect for a weeknight dinner or a cozy weekend brunch.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons Indian sesame oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2 sprigs curry leaves
• 2 green chillies (chopped)
• 1 cup onions (chopped)
• 0.5 tablespoon ginger garlic paste
• 1 cup tomatoes (chopped)
• 0.25 cup coriander leaves (chopped, divided)
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoons coriander powder
• 0.5 cup masoor dal (red lentils)
• 2.5 cups water
• 4 eggs

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special:

• Indian Sesame Oil: Don’t skip this! It has a distinct nutty flavor that really elevates the curry. If you can’t find it, a neutral oil like vegetable oil will work in a pinch, but the flavor won’t be quite the same.
• Masoor Dal: Also known as red lentils, masoor dal cooks quickly and breaks down beautifully, creating a creamy texture. It’s my go-to lentil for a quick and comforting curry. (About 175g)
• Fresh Curry Leaves: These are essential for that authentic South Indian flavor. They have a unique citrusy aroma that you just can’t replicate. You can find them at Indian grocery stores, and they freeze really well!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds, cumin seeds, curry leaves, and chopped green chillies. Stand back a little – the mustard seeds will start to pop! Sauté until the mustard seeds crackle and everything smells wonderfully fragrant.
2. Add the chopped onions and sauté for 3-4 minutes, until they’re soft and starting to turn golden brown. Patience is key here – nicely browned onions build a lot of flavor.
3. Stir in the ginger garlic paste, chopped tomatoes, half of the chopped coriander leaves, and salt. Mix everything well, then cover the pan and let it cook for 4-5 minutes, until the tomatoes soften and break down.
4. Now, grab a potato masher and gently mash the tomato mixture. This creates a lovely, smooth gravy base. Don’t worry about getting it perfectly smooth – a little texture is nice!
5. Add the turmeric powder, red chilli powder, and coriander powder. Sauté for just a minute, stirring constantly, to toast the spices and release their aromas.
6. Rinse the masoor dal under cold water until the water runs clear. Add the rinsed dal and 2 cups of water to the pan. Give it a good stir, then cover and simmer on low heat for about 15 minutes, or until the lentils are tender and have broken down.
7. Check the consistency of the gravy. If it’s too thick, add a little more water to reach your desired consistency. Bring the gravy to a gentle boil.
8. Here comes the fun part! Crack each egg into a small cup or bowl. Gently slide each egg into the simmering gravy, spacing them out evenly. Cover the pan and cook on low heat for 8-10 minutes, or until the eggs are poached to your liking. I like mine with a runny yolk!
9. Gently stir the curry, being careful not to break the eggs. Garnish with the remaining chopped coriander leaves and serve hot with idli, rice, or roti.

Expert Tips

• Don’t overcrowd the pan: When poaching the eggs, make sure there’s enough space between them so they don’t stick together.
• Low and slow: Simmering the dal on low heat is crucial for achieving a creamy texture.
• Taste as you go: Adjust the salt and spice levels to your preference.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Swap the eggs for cubes of firm or extra-firm tofu. Pan-fry the tofu until golden brown and add it to the curry during the last 5 minutes of cooking.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level: Adjust the amount of red chilli powder to control the heat. Start with ½ teaspoon for mild, 1 teaspoon for medium, and 1.5 teaspoons or more for hot.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Masoor Dal Egg Curry is fantastic on its own, but here are a few ideas for serving:

• With Idli: A classic South Indian pairing!
• With Rice: Steaming hot rice soaks up all that delicious gravy.
• With Roti or Naan: Perfect for scooping up every last bit.
• A side of yogurt: A cooling raita complements the spice beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The eggs might become a little firmer upon reheating, but it will still be delicious!

FAQs

1. What type of dal is best for this curry?

Masoor dal (red lentils) is the best choice because it cooks quickly and creates a creamy texture.

2. Can I make this curry ahead of time?

Yes, you can make the dal base ahead of time and store it in the refrigerator for up to 2 days. Poach the eggs just before serving.

3. How do I prevent the eggs from breaking while poaching?

Crack the eggs into individual cups first, then gently slide them into the simmering gravy. Avoid stirring vigorously.

4. What is the best way to adjust the spice level?

Start with a smaller amount of red chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

5. Can I use a different oil instead of sesame oil?

You can use a neutral oil like vegetable oil, but the flavor won’t be as authentic.

6. What is the significance of using curry leaves in South Indian cooking?

Curry leaves are a staple in South Indian cuisine, adding a unique citrusy aroma and flavor. They are also believed to have medicinal properties!

Enjoy! I hope you love this Masoor Dal Egg Curry as much as my family does. Let me know in the comments how it turns out for you!