Muttai Paruppu Kuzhambu/ Egg Lentil Gravy

This khuzhambu is one of the easiest n tasty gravy to make. You can make this gravy with either Tur Dhal or Moong Dhal. Using moong Dhal gives you a very mushy consistency. For making this I prefer to Use Tur Dhal. You can also add vegetables like potato, carrots, beans, Bottle  gourd, Broad beans etc., etc., instead of egg. This is little bland n goes perfect with Aliyar Sambal, Prawn fry etc., etc.,
Sending this to CWS- Pepper guest hosted by Padma event by Priya

You need:
Tur Dhal                         1/2cup
Onion( chopped)            3/4cup
Tomato( chopped)          1nos
Thick Coconut Milk        1cup
Egg                                 3nos
Jeera powder                  1/2tbsp
Pepper powder               1tsp
Turmeric powder             1/2tsp
Green Chilli                     2nos
Coriander leaves              to garnish

To Temper:
Oil                                  1tbsp
Mustard Seeds                1/2tsp
Fennel Seeds                   1/2tsp
Dry Red Chilli                  2nos
Curry Leaves                   few
Garlic( sliced)                  3cloves

Preparation:
Cook the Tur Dhal till soft, mash them n add 1 cup water.
Heat the oil n add the ingredients under To Temper in order, fry them for a minute.
Add onions, fry till they turn translucent, add the tomatoes, green chilli, cook till they turn soft. Add the dhal,
Jeera, pepper, turmeric powder, salt, coconut milk and enough water to make a gravy.
When the gavy starts to boil break the eggs one by one, cook in simmer till the gravy thickens a litttle n the eggs get cooked.
Always check the seasoning before adding the egg, never swirl the gravy once the egg is added.
garnish with coriander leaves.

Serve hot with Boiled rice