Hard boil the eggs, shell and fry in a little oil to brown a little.
Mix in a small bowl; the chilli, ginger/garlic, paprika and garam masala powder, with half a cup of water. Keep aside. Finely slice ¼ of the onion (to use as garnish), and chop up the rest. Chop up the tomato into small pieces, and keep aside.
Wash the lentil, and drain. Place this in a pan along with 3 cups of water, turmeric, 1tbsp cooking oil, salt to taste, and cook on a medium flame, for about 20 – 25 minutes until the lentil is cooked.
Important: It should be soft but at the same time retain its whole original appearance. Drain out any excess liquid. Keep the drained lentil aside. Also keep the drain liquid aside for further use.
Place 2oz of oil in a pan. When hot, add the chopped onions and fry to golden brown. Then add the mixed spices, and fry for a few minutes, adding a little water each time, if the spices tend to catch at the bottom of the pan. (Here the left over liquid from boiling the lentil can be used).
When done, simmer until the oil rises to the top. Now add the boiled lentil and the boiled eggs, and allow to simmer for a few more minutes.
When the curry is transferred to the serving dish, garnish the top with the fried onions and serve with Basmati white rice or any type of bread.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.