You’ll need a medium lidded frying or sauté pan and a slightly larger lidded sauté or heavy casserole to make the pulao. I used a 12-inch/30 cm Calphalon 3-quart/3-liter sauté pan and my Staub 14-inch/32 cm 4quart/4liter “everyday” pan, which is enameled cast iron.

Make the egg curry:

Hard boil and shell the eggs. Set them aside.

Roopa calls for sunflower oil, which I am unable to find right now. Canola oil worked well. Pour oil into the smaller pan over medium heat. Add the mustard seeds, allowing them to pop for about 30 seconds. Add the curry leaves, taking care not to burn them. Add the chili flakes and sauté for a few seconds. Add the onion and ginger. Stir.

Cook gently for about ten minutes. Do not let onions brown. Monitor heat, turning it down if necessary.

Add the turmeric, tomato puree, chilis, sugar, and just enough tamarind to give sauce a tart edge. Taste for tart and sweet flavors, adding tamarind and sugar if desired. Remember to wash your hands after handling hot peppers!

Let the sauce simmer on low heat until thickened, 10-15 minutes, then remove the pan from heat.

Make rice and lentil pulao:

Soak the rice and red lentils in a bowl of water for 15 minutes. If you’re a forgetful or distracted type, set a timer.

Heat six tablespoons oil in your larger pot over medium heat. Add cumin seeds and toast until their scent rises, about 30 seconds. Add the onions, ginger, bay leaves or cinnamon stick, and cook for another ten minutes. You want the onions to cook down without browning.

Drain the lentils and rice thoroughly and add them to the pan. Stir to mix.

Pour cold water over all to cover by about one and one half inches, or three centimeters. Reduce heat to low and cover, cooking until liquid is absorbed, 10-12 minutes. Turn heat off and let pulao rest another 10-15 minutes, then stir in the peas. The residual heat should cook them.

Reheat the curry, halve the hard-boiled eggs, and serve. Top the pulao with chopped cilantro, if desired.

Notes:

Roopa uses sunflower oil throughout India: The World Vegetarian I have been unable to get sunflower oil for the past month, and used canola.

Fresh peas are in season right now; if you can find non-starchy peas, use them. If not, this is the rare vegetable that freeze beautifully.

My husband dislikes onions, so I used boiler onions, which are tiny.

Fresh, juicy tomatoes are in season right now, so I used those instead of canned, adding a tablespoon of paste.

If you can find fresh tamarind fruit, it’s ideal. Peel and soften the flesh in boiling water. Otherwise, buy tamarind in blocks. Break a piece off, submerge it in boiling water, and allow it to soak for 20 minutes. Push the cooled tamarind a fine mesh strainer with your clean hands, using the puree. Avoid the stuff sold in jars–it tastes tinny.

I put fresh ginger in sterilized jars filled with rice wine, which helps it keep longer.

I used a small fresh red chili pepper, which was what I had in the house. I seeded it. Be careful when handling hot peppers–don’t touch eyes, mouth, etc.

We had no fresh cilantro in the house, which is why you don’t see it here.