Tomato Egg Curry and Ambada Dal

This is a variation of a egg curry recipe  I posted more than an year ago. I really loved the egg curry made by one of the cooks' who used to work for us. I was kind of young at that time and I am not exactly sure which of these versions is actually the original. No matter, both of them are equally delicious and easy to make. And it can be served with either rice or Any Roti

Tomato Egg Curry (Boiled eggs in Tomato Gravy)

Tomato Egg Curry

Ingredients:

1. 6 hard boiled eggs, shelled
2. 1 can petite cut tomatoes (I use fire roasted)
3. 1 teaspoon black gram (Urad dal with skin)
4. 2 cloves gralic chopped fine
5. 3/4 teaspoon each of salt, cumin, chilly powder
6. 1-2 dried red chillies broken, few curry leaves
7. 1/2 teaspoon each of  turmeric, coriander powder 
8. 1 tablespoon oil+ oil for frying the eggs

In a wok or pan heat about 1-2 teaspoons oil and fry the eggs (make some slits in the boiled eggs else they will splutter in your face!) and fry for 5 minutes stirring often. Drain and set aside.

If there is not enough oil, add some more. Add urad dal and cumin, dried chillies and curry leaves and fry till an aroma starts emanating. Add garlic and fry for 30-40 seconds. Add all the powders and fry. Add tomatoes and stir well and cover and cook till pulpy. Add eggs and stir to combine and garnish with cilantro and simmer till almost all the juice evaporates. Enjoy with rice and Dal

Ambada Moong Dal (Amaranth leaves with Black Gram)

Ambada Moong Dal

Ingredients:

1. 1 cup yellow moong dal
2. 1/2-3/4 cup Amaranth leaves chopped and washed
3. 1/2 teaspoon each of cumin, mustard seeds, turmeric, salt
4. 1 green chilly chopped
5. 2 dried red chillies broken
6. few curry leaves
7. 1-2 cups juice from a small lemon sized tamarind
8. 1 clove garlic minced

In the pressure cooker, cook the dal and Amaranth leaves with 2 cups of water and turmeric for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the salt, green chilly pieces and tamarind juice. Bring it to a boil and simmer for 10-15 minutes. In a pan heat the oil and fry cumin and mustard seeds for a minute. Add garlic, red chilly pieces and curry leaves and fry for 2-3 minutes. Add this tempering to the dal and bring it to boil again and boil for 5 minutes. Garnish with cilantro and enjoy

Gongura Pulihora

Gongura or Sorrel leaves or Ambada is a great leafy vegetable which is used in so many different ways in Indian dishes. This dish is one of those versatile dishes. This is rice with sorrel leaves. This is sour rice and instead of tamarind juice or lemon juice or grated raw mango we used cooked ground sorrel leaves here and it is yummy

Gongura Pulihora (Rice with sour sorrel leaves)

Gongura Pulihora

Ingredients:

1. For Sorrel rice
   1. 2 cups rice cooked and set aside to cool
   2. 1 cup ground sorrel leaves paste
   3. 1 teaspoon each of salt, sugar, sesame seeds
   4. 1/2 teaspoon turmeric
   5. 2 tablespoons oil
   
   For tempering
   1.1 teaspoon each of cumin, mustard seeds, urad dal (black gram), chana dal
   2. 3 dried red chillies
   3. few curry leaves
   
   

   For Sorrel leaves paste
   1. In a pressure cooker cook the sorrel leaves with 1/2 teaspoon turmeric for 2 whistles and let cool.
   2. Grind to a fine paste
   
   For Sour Sorrel leaves rice
   In a pan heat the oil and fry chana dal, urad dal, cumin, mustard seeds and dried chilly till the seeds start to crackle. Add sesame seeds, turmeric salt, sugar and curry leaves and fry for a couple of more minutes. Add the sorrel leaves paste and cook for five minutes. Add the cooked rice and mix well. Cover and simmer for 5 minutes. Garnish with cilantro. Let it cool a bit and enjoy

1. Also try Sour rice with raw mango
2.              Sour rice with Tamarind