Egg Masoor Dal Recipe (Indian Style)
Egg Masoor Dal is a hearty and nutritious North Indian dish, perfect for a comforting dinner. The combination of soft-boiled eggs with the richness of masoor dal (red lentils) cooked in aromatic spices and coconut milk offers a delightful flavor that is both filling and satisfying. This egg masoor dal recipe is an excellent option for those following an eggetarian diet, providing a balanced meal that is easy to prepare yet full of complex flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Masoor Dal (Red Lentils) | 1/2 cup |
| Coconut Milk (thick) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Tomato (finely chopped) | 1 medium |
| Green Chilies | 3 (sliced) |
| Mint Leaves | 1/4 cup |
| Ginger-Garlic Paste | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Cumin Powder | 1/4 tsp |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Mustard Seeds | 1 tsp |
| Curry Leaves | 6-7 leaves |
| Oil | 2 tsp |
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Total Time: 45 Minutes
Servings: 2
Cuisine: North Indian
Course: Dinner
Diet: Eggetarian
Instructions
-
Cook the Masoor Dal
Begin by thoroughly rinsing the masoor dal (red lentils) under running water. In a pressure cooker, add 1 1/2 cups of water along with the washed lentils. Close the lid and cook on medium heat for about 3 whistles. Once done, let the pressure release naturally. Open the cooker and gently mash the cooked dal with a spoon. Set the mashed dal aside for later. -
-
Prepare the Tempering
In a pan or kadhai, heat 2 teaspoons of oil over medium heat. Once the oil is hot, add mustard seeds and curry leaves. Let them sizzle for about 15 seconds. -
Sautรฉ the Aromatics
Add the chopped onions and sliced green chilies to the pan. Sautรฉ them for about 2 minutes until the onions become soft and translucent. Then, add the chopped tomatoes and cook them until they soften, about 3 to 4 minutes. -
Add Spices and Mint
Once the tomatoes are soft, add the mint leaves and stir well. After about 30 seconds, add the turmeric powder, garam masala, and cumin powder. Stir the mixture well and cook for another 3 to 4 minutes, allowing the spices to release their flavors. -
Cook the Eggs
Crack the eggs one by one and gently add them into the pan. Stir continuously to mix the eggs into the spices and allow them to cook. Keep stirring until the eggs are fully cooked and have absorbed the flavors of the spices. -
Combine with Mashed Dal
Now, add the mashed dal to the pan along with a pinch of asafoetida (hing). Mix everything thoroughly to combine the eggs, spices, and dal. Let this mixture cook for 2-3 minutes so that the dal and eggs blend together. -
Simmer the Dal
Add 1/2 cup of water to the dal mixture and stir well. Cover the pan and let it simmer for 5 minutes, allowing the flavors to meld together. -
Finish with Coconut Milk
Finally, pour in the coconut milk and salt to taste. Stir well, and let the dal simmer for another 7 to 10 minutes until it thickens slightly and becomes creamy. -
Serve and Enjoy
Serve the Egg Masoor Dal hot with Aloo Amritsari (potato curry) and Tawa Paratha (griddle-fried flatbread) for a complete, satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 18-20g |
| Carbohydrates | 40-45g |
| Fat | 15-18g |
| Fiber | 5-6g |
| Sodium | 350-400mg |
| Potassium | 300-350mg |
Tips and Variations:
- For a richer flavor, you can add a spoon of ghee (clarified butter) to the tempering.
- If you prefer a thicker dal, cook it for an additional 5-10 minutes to allow the consistency to adjust.
- To make it spicier, increase the number of green chilies or add a pinch of red chili powder.
- For a vegan version, replace the eggs with tofu or skip them altogether.
This Egg Masoor Dal is a great choice for a nutritious dinner, packed with protein and flavor. Whether served with roti or rice, itโs a dish that promises comfort and satisfaction in every bite.
