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Hardboiled eggs: Select the smallest heavy bottomed sauce pan you have that will hold your eggs in a single layer.
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Place the eggs in the saucepan.
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Add enough water so that there is an inch of water covering the eggs.
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Heat the water until it's just about to boil, then take the pot off the heat and cover it.
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Let the eggs sit in the hot water for 25 minutes, then plunge them in cold water.
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Meanwhile, assemble the other ingredients, starting with the onions.
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To maximize healthful chemicals in onions: Remove the skin from the onions, discarding as little of the outer layers as possible.
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Cut the onion in half lengthwise (from end to end).
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Slice each half into long thin strips.
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The finer you slice, the quicker it will cook.
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Let sit for at least 5 minutes before cooking.
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Prepare garnish: Add 1 tsp oil to saucepan, then heat on medium-low.
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When the oil is hot, add the mustard seeds.
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Toast until they crackle and pop.
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Set aside in a small bowl with other garnishes.
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Begin curry: Heat 1 tsp oil in saucepan on medium-low.
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Add the fenugreek seeds and dal.
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Cook until toasted.
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Once toasted, add ginger and curry leaves.
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Saute just until ginger is no longer raw and curry leaves are a little crisped.
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Add onion.
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Saute until translucent.
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Do not caramelize.
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Meanwhile, peel and score the hard boiled eggs.
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Using a paring knife, score incisions in the egg whites lengthwise all around creating 4 incisions.
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Incisions should be deep enough to allow spices in, but not so deep that the eggs will fall apart when cooking.
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Stir in the spices and salt.
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Add ~ 230-350 ml (8-12 oz) water.
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Bring to a low-simmer.
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Add the eggs.
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Poach (just below a simmer, 165-175*F) and stir gently until the gravy reduces to the desired consistency.
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(A little thicker for eating with roti or tortillas than appam or rice.
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).
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Garnish and serve.
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Variations for a smoother, creamier consistency: (a) Increase tomato or onion, according to taste and how much gravy you like.
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(b) Grate the onions before cooking, or grind in a food processor.
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(c) Puree the onions after cooking with an immersion blender.
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(d) Cut the eggs in half to expose more surface area to the sauce.
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(Warning: They will break up more easily).
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(e) Stir in 1/2 cup coconut milk a couple of minutes before garnishing.
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Heat but do not simmer.
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(f) Beat together 1 egg yolk and 1/2 cup coconut milk.
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A couple of minutes before garnishing, gradually stir 1 cup of the curry into this mixture.
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Stir the mixture into the curry.
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Heat but do not simmer.
