Anday ka Salan

1. 1
   prep · ~12 min

   Boil and prep the eggs.

   Boil the eggs until firm, cool them, peel, and make a few light slits on each egg so the gravy can coat them better.

2. 2
   roast · ~5 min

   Roast the nuts and seeds.

   1.Heat a dry pan over low heat.

   2.Roast the peanuts until lightly golden and fragrant (2-3 min).

   3.Add the sesame seeds and desiccated coconut and roast briefly until aromatic (1-2 min).

   4.Cool the mixture slightly.

   TIPKeep the heat low so the sesame and coconut do not burn and turn bitter.
3. 3
   mix · ~3 min

   Grind the salan masala.

   Blend the roasted peanuts, sesame seeds, desiccated coconut, tamarind paste, and a little water into a smooth paste.

4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds, fenugreek seeds, curry leaves, and green chili.

   4.Cook for a few seconds until fragrant.
5. 5
   saute · ~12 min

   Cook the onion and tomato base.

   1.Add sliced onion and cook until light golden (5-6 min).

   2.Add ginger-garlic paste and sauté until the raw smell fades (1 min).

   3.Add chopped tomato and cook until soft and pulpy (4-5 min).

   4.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.
6. 6
   simmer · ~10 min

   Simmer the gravy.

   Add the ground masala paste and cook for 2 minutes. Pour in water, mix well, and simmer until the gravy thickens slightly and the oil begins to show at the edges.

   TIPIf the gravy gets too thick, add a splash of water. Salan should be pourable, not pasty.
7. 7
   simmer · ~6 min

   Add the eggs and finish the salan.

   Gently add the boiled eggs to the gravy and simmer for 5-7 minutes so they soak up the flavors.

8. 8
   garnish

   Garnish with cilantro.

9. 9
   serve

   Serve hot with roti, paratha, or rice.

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