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:
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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.
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Once the cooker is safe to open, mash the dal with the back of a ladle and set it aside.
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In a kadai (wok), heat 2 teaspoons of oil. Add mustard seeds and curry leaves, allowing them to crackle.
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Add chopped onions and green chilies, and sauté for a couple of minutes until the onions soften.
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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.
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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.
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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.
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Once the eggs are cooked, add the mashed masoor dal and a pinch of asafoetida. Mix well.
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Pour in 1/2 cup of water, stir, and cover the kadai. Let the dal simmer for 5 minutes on low-medium heat.
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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!
