Spelt Egg Curry: A Comforting Indian-Style Dish with a Twist

Rinse the spelt berries and soak for 30 minutes (if time permits) or cook directly in a pressure cooker with 1.5 cups of water for 15 minutes (or until tender) and set aside.

Place the eggs in a saucepan, cover with water, bring to a boil, then cover the pan and remove from heat. Let stand for 10–12 minutes. Drain, cool, and peel. Make slight slits in each egg with a knife to help them absorb the gravy.

Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 20 seconds. Add the chopped onions and sauté until golden brown, about 7-8 minutes.

Add the ginger-garlic paste and cook for 1 minute. Add the tomato purée along with turmeric, red chilli powder, and coriander powder. Cook until she yields oil and the masala turns thick, about 6–7 minutes.

Stir in the tamarind paste and a cup of water. Pour in the cooked spelt and simmer gently for 5–7 minutes, allowing the grains to soak in the spices.

Slip the boiled eggs into the gravy and simmer for another 5 minutes, basting the eggs with the sauce. Sprinkle garam masala, adjust salt, and let it rest for a couple of minutes.