Egg and Lentil Curry

Ingredients:
Red Lentils (Sabut Masoor dal) - 1/2 cup
Eggs - 6, boiled
Cloves - 3
Black peppercorns - 1/4 tsp
Onion - 1, finely chopped
Green chilies - 2, finely chopped
Garlic cloves - 2, crushed
Ginger - 1" piece
Curry paste - 2 tbsp
Chopped tomatoes - 14 oz. can
Sugar - 1/2 tsp
Garam masala - 1/2 tsp
Vegetable Stock - 3 cups
Water - 3/4 cup

Method:

• Put
  the lentils in a large, heavy pan and add the stock. Bring to a boil,
  cover and lower the heat and simmer for about 30 minutes or until the
  lentils are soft. Drain and set aside. I usually cook my lentils in the
  pressure cooker for about 4 whistles. Quick and easy.
• Heat 2
  tbsp oil in a pan and fry the cloves and peppercorns for 2 minutes. Add
  the onion, chilies, garlic and ginger and cook for 5-6 minutes,
  stirring frequently.
• Stir in the currypaste and fry for 2
  minutes stirring constantly. Add the tomatoes, sugar and water and
  simmer, stirring occasionally, for 5 minutes, until the sauce thickens.
• Add
  the boiled eggs (I make 4 vertical cuts around the egg), lentils and
  garam masala. Cover and simmer for 10 more minutes, then serve,
  garnished with cilantro.