Egg curry with spring onion

A curry which is a big hit in my family, I remember the huge vessel in which this would be made by mom and would be polished off within no time, the credit for the recipe goes to her. Can be eaten with roti, rice, bread or phulkas

6 eggs boiled chopped into halves and kept ready

Ingredients for the masala powder which u can make and store
100 gms black peeper, green cardomom, cloves, cinammon, shahijeera, cumin seeds

50 gms nakesar, bayleaf, pattharphool, rampatri.
Dry all these in the sun and grind to a fine powder

Ingredients to pressure cook
1 cup pigeon pea lentil or tur dal
1 bunch of the spring onion, only half of the green leafy portion finely chopped (the rest will be used in the tempering)

For the gravy
Grind to a fine paste
One onion 3-4 cloves of garlic
2 tablespoons full of groundnuts
1 teaspoon cumin seeds
1 teaspoon coriander seeds
7/8 black peppercorns
4 green chillies
1/2 an inch of ginger
2 normal onions cut fine kept aside
Chopped baby shallots
Coriander finely chopped for garnishing
Salt to taste

Method

In a pan take some oil, add the finely chopped onions saute till pink in colour add the ground paste, cook till the masala leaves the pan. Add the finely chopped onions and the baby shallots from the spring onions, cook till the onions become transparent, saute half the spring onions too which we kept aside, now add 1 teaspoon of the ground masala powder, little more if u like it stronger, as per ur taste since the powder is in itself quite strong. Mix well add the cooked dal and spring onion mixture , add water as per required consistency, depending upon whether u are eating it with rice or roti. Add salt as per taste. Give it a nice boil, u can now add the eggs and cook for a while, serve garnished with finely chopped coriander. You can saute the eggs just for a bit before adding them to the curry if you wish to.