Spicy Green Gram Dhal with Egg

1Rinse the green gram beans (1 cup) and dhal (1 cup) under cold water until the water runs clear. Soak them in water for at least 2 hours or overnight for better cooking.

2In a large pot, add the soaked green gram beans (1 cup) and dhal (1 cup) along with 4 cups of water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the beans and dhal (1 cup) are tender. Stir occasionally and add more water if necessary to prevent sticking.

3While the beans and dhal (1 cup) are cooking, heat the coconut oil (2 tablespoons) in a separate pan over medium heat. Add the red chillies (2) and sauté for a minute until fragrant.

4Add the garlic paste (1 tablespoon) to the pan and sauté for another minute until the raw smell disappears.

5Stir in the chilli powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), pepper powder (½ teaspoon), sambar powder (1 tablespoon), and chickpea powder (1 teaspoon). Cook the spices for 2-3 minutes, stirring constantly to prevent burning.

6Once the beans and dhal (1 cup) are cooked, add the spice mixture to the pot. Stir well to combine and let it simmer for an additional 10 minutes to allow the flavors to meld. Season with salt to taste.

7In a separate pan, boil water and gently add the eggs (2). Boil for about 8-10 minutes for hard-boiled eggs (2). Once done, remove the eggs (2), cool them under cold water, peel, and set aside.

8Serve the spicy green gram (1 cup) dhal (1 cup) hot, garnished with chopped coriander if desired, and sliced hard-boiled eggs (2) on the side.