Creamy Masoor Dal with Scrambled Eggs and Coconut Milk

Masoor Dal with Scrambled Eggs
Description:
Masoor Dal with Scrambled Eggs is a wholesome, creamy lentil curry enriched with the goodness of scrambled eggs. This simple, protein-rich dish is made even creamier with coconut milk. Whether you choose to boil the eggs separately and add them to the dal, or prepare a quick scramble and simmer it in the curry, this dish is a satisfying, hearty meal.

Cuisine: North Indian
Course: Dinner
Diet: Eggetarian

Ingredients:

• 2 Whole Eggs
• 1/2 cup Masoor Dal (Whole)
• 1/2 cup Thick Coconut Milk
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 3 Green Chilies, chopped
• 1/4 cup Mint Leaves (Pudina), chopped
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Garam Masala Powder
• 1/4 tsp Cumin Powder (Jeera)
• 1 pinch Asafoetida (Hing)
• Salt, to taste
• 1 tsp Mustard Seeds (Rai/Kadugu)
• 6 Curry Leaves
• 2 tsp Oil

Preparation Time: 10 minutes
Cooking Time: 35 minutes

Instructions:

1. Start by washing the masoor dal thoroughly in running water. Add it to a pressure cooker with 1 and 1/2 cups of water. Cook until you hear three whistles. Turn off the heat and allow the pressure to release naturally.

2. Once the cooker is safe to open, mash the dal with the back of a ladle and set it aside.

3. In a kadai (wok), heat 2 teaspoons of oil. Add mustard seeds and curry leaves, allowing them to crackle.

4. Add chopped onions and green chilies, and sauté for a couple of minutes until the onions soften.

5. Stir in ginger garlic paste and sauté until the raw smell disappears. Add the chopped tomatoes and cook them until they become soft and mushy.

6. Mix in chopped mint leaves and sauté well. Then, add turmeric powder, garam masala, and cumin powder. Allow the spices to blend and simmer for a while.

7. Lower the heat and crack the eggs one at a time into the pan. Stir gently but continuously until the eggs are scrambled and cooked through.

8. Once the eggs are cooked, add the mashed masoor dal and a pinch of asafoetida. Mix well.

9. Pour in 1/2 cup of water, stir, and cover the kadai. Let the dal simmer for 5 minutes on low-medium heat.

10. Finally, add the coconut milk and salt to taste. Stir and let it cook covered for another 7-10 minutes. Once done, turn off the heat.

Serving Suggestion:
Serve this flavorful Masoor Dal with Scrambled Eggs alongside parathas, phulkas, or naans, and pair with a Kala Chana Salad with grated carrot, cucumber, and tomatoes for a delightful North Indian-style dinner.

Enjoy this creamy, protein-packed dish as a perfect dinner option!