About this recipe: Here's an egg curry with dal, broccoli or cauliflower for a delicious, healthy twist. It's spilling with vitamins, minerals, essential protein and fibre. Serve with basmati and/or warm paratha for plenty of energy-giving starchy carbohydrate.
*This dish works well with frozen vegetables – mixed vegetables, beans, sweetcorn and french beans are all suitable. *Replace the dal with kabuli chane. Drain 1 can chickpeas, about 400 g, and coarsely mash them, then add to the vegetable mixture in step 1. Reduce the quantity of stock to 300 ml. *A creamy sauce complements eggs. Try swirling 150 ml plain dahi into the vegetable mixture once the eggs have been removed from the pan. *Instead of adding boiled eggs, serve poached eggs on top of the spicy vegetable mixture.
The combination of spices in garam masala not only adds a distinctive flavour to Indian cooking, but has also been shown to possess natural preservative properties. These help to prevent bacterial growth in dishes that include it as an ingredient. (But foods should still be stored safely if they are not to be eaten immediately after cooking.)
B12, C, folate, iron, A, B1, B2, B6, E, niacin, copper, zinc, calcium, potassium, selenium
instead of masala I used just curry, but it was good as well - 11 Nov 2009 (Review from Allrecipes UK | Ireland)
Absolutely delicious. I used purple sprouting broccoli - which needs less cooking time & I also used chick peas. So easy tasty & healthy too! - 12 Jul 2009 (Review from Allrecipes UK | Ireland)