Chitranna, Egg Masala Curry and Moong Dal Kosambari

Ingredients

• 8 pcs Large Eggs (Hard-boiled and peeled)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 2 pcs Onion (Medium-sized, finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 1 cup Tomato Puree (From about 3 medium tomatoes)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tbsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
   • Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
   • Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2. 2

   Sauté the Aromatics

   • Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.

Ingredients

• 1 cup Yellow Moong Dal (also known as split yellow lentils)
• 3 cup Water (for soaking the dal)
• 1 large Cucumber (finely chopped)
• 1 medium Carrot (grated)
• 0.5 cup Fresh Coconut (grated)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (or to taste)
• 2 tsp Coconut Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 10 leaves Curry Leaves

Instructions

1. 1

   Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.

2. 2

   Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.

3. 3

   Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.

4. 4

   Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.

5. 5

   Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.