Boil the eggs in a saucepan with water for 15-20 minutes until the outer layer starts to crack.

Drain the water and let the eggs cool.

Peel the eggs and cut them in half.

In a mixer grinder, combine roasted Bengal gram dal, dry red chilies, ginger, garlic, whole black pepper, salt, and a little warm water to form a paste.

Heat oil in a saucepan over medium heat.

Coat the egg halves with the prepared paste.

Place the coated eggs in the pan and cook until crispy on both sides.

Serve hot.