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Lentil Egg Fusion Bowl (Egg Dal Tadka)

INGREDIENTS: 

  1. Pigeon Peas/ Split Arhar Dal 1/4 cup
  2. Split Bengal Gram/Chana Dal 1/4 cup
  3. Black Gram/ whole Urad Dal 1/4 cup
  4. Green Gram Beans/ Whole Mung Dal 1/4 cup
  5. Chickpeas (Kabuli chana) 1/4 cup
  6. Kidney Beans (Rajma) 1/4 cup
  7. Eggs 3-4
  8. Turmeric powder 1 tsp
  9. Salt to taste
  10. Oil 2 tbsp
  11. Butter 2 tbsp
  12. Cumin Seeds 1 tsp
  13. Ginger-Garlic Paste 1 tbsp
  14. Onions 2 chopped  
  15. Green chilies 3-4 chopped 
  16. Fresh coriander leaves 2 tbsp 
  17. Dried Fenugreek leaves (Kasoori Methi) 1 tsp
  18. Tomatoes 2 chopped
  19. Garam masala powder 1 tsp
  20. Coriander Powder 1 tsp
  21. Red chili powder 1 tsp

METHOD:

Serving Size: 4-5

Heat 1 tsp oil in a pan, add eggs, salt, and pepper, and lightly scramble. Remove and set aside.

Pressure cook the lentils with three cups of water, turmeric powder, and salt for 2-3 whistles or until soft. Mash lightly and keep aside.

Heat butter and oil in a pan, add cumin seeds and onions, and stir-fry until golden. Add tomatoes and cook till soft and pulpy.

Add garam masala powder, red chili powder, coriander powder, and salt.  Cook for 2-3 minutes. 

Add the cooked lentils. Mix well and simmer for 5-6 minutes until slightly thickened. Stir in the scrambled eggs, kasoori methi, and cook for another minute. 

Garnish with chopped coriander leaves and serve hot with jeera rice or plain paratha and sliced onions with lemon and green chili.













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