Add cooked lentils, mix well and simmer, covered, on low heat for 10 minutes [adding hot water if required] so that curry is not too thick. Stir from time to time because lentils tends to stick to pan
Season with salt if required
Add eggs with the yolks facing up
Garnish with chopped coriander.
Recipe Note
Serve as a mains with boiled basmati rice or chapatis and Goan Cuisine Lime Pickle or as a side.