Pulse egg curry

• Ingredients:
• 8 eggs,
•  Cicer Arietinum one and a half cups,
•  onion 1/4 cup, ginger paste, 
• 2 teaspoons,
•  garlic paste 1 teaspoon,
•  1 teaspoon of turmeric powder,
•  1 teaspoon of pepper powder,
•  2 teaspoons of coriander powder,
•  2 teaspoons of cumin powder 
• 1 teaspoon of sugar, 
• 1 teaspoon of sugar,
•  1/3 cup of oil in one cup,
•  2 tablespoons of ghee,
•  1 teaspoon of cumin powder,
•  1 teaspoon of cinnamon powder,
•  1/2 teaspoon of salt, 

Method:

 Boil 5 grams of pulses in boiling water. Boil the eggs softly. Heat oil, fry the onions, bay leaf and light brown with 2 glasses. Pour one teaspoon of water, press it with cumin, cinnamon, other spices and half cup water. Boil for 2-3 minutes, covered with egg, sugar and 4 glasses of groundnut with pulses, salt and sugar. If it is thicker then give 1-2 cups of water. When the water starts boiling, take 2 tablespoons of ghee, put the remaining cumin and grinders with cinnamon powder. Then serve.