Serves 1
Directions
- 1Add chana dal, urad dal, whole coriander seeds, peppercorns, white sesame seeds, fenugreek, fennel, and cumin to a pan.
- 2Slightly warm them up.
- 3Once everything has been warmed, add crushed garlic with the skin, red chilies, and a handful of curry leaves.
- 4Dry roast them on a medium to slow fire until the excess moisture from the ingredients has been removed.
- 5Add rock salt and continue to dry roast.
- 6Allow them to cool on a plate.
- 7Once everything is cool, make a coarse powder of it in a blender.
- 8Add oil to a pan.
- 9Arrange the hard-boiled eggs, cut in half, in the pan.
- 10Sprinkle approximately two tablespoons of the prepared powder over the eggs.
- 11Add a bunch of curry leaves to the pan with the eggs.
- 12Fry the eggs, shaking the pan to coat them evenly with the powder and allow them to cook.
- 13Turn the eggs and allow them to cook on a medium to low flame for a couple of minutes until they get a perfect golden crust.
Ingredients
- chana dal
- urad dal
- whole coriander seeds
- peppercorns
- white sesame seeds
- fenugreek seeds
- fennel seeds
- cumin seeds
- crushed garlic with skin
- red chilies
- curry leaves
- rock salt
- oil
- boiled eggs
- 2 tablespoon special powder
- 1 bunch curry leaves
Equipment
panspoonspatulablenderplate
Tips
- When making the powder, do not powder them very fine; it should be coarse.
- Maintain the temperature of the pan throughout the cooking process for perfect fried eggs.
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