New Curried Egg Salad

1. 1

   Cover eggs with cold water in a medium saucepan. Bring to a boil on high heat. Boil, uncovered, for 3 mins. Drain; rinse eggs under cold water until cool enough to handle. Immediately peel eggs.

2. 2

   Meanwhile, toast seeds and spices in a small skillet on medium heat for 2 mins or until fragrant. Transfer to a medium bowl.

3. 3

   Heat oil in same pan on medium heat. Cook chili pepper, stirring, for 3 mins or until softened. Remove from pan with a slotted spoon; drain on paper towels. Add curry leaves to same pan; cook until bright green. Drain on paper towels.

4. 4

   Stir yogurt, lemon juice and onion into spice mixture. Season to taste.

5. 5

   Arrange spinach, halved eggs and broken pappadums on plates. Drizzle with yogurt mixture. Sprinkle with chili pepper and curry leaves.

* Per serving · 4 servings · Values may vary.