Masoor Dal with Scrambled Eggs Recipe – A Comforting North Indian Lentil Curry with Eggs
This Masoor Dal with Scrambled Eggs recipe brings together the earthy flavors of red lentils (masoor dal) with the rich and creamy texture of coconut milk and scrambled eggs. With the aromatic spices of North India, this dish makes for a fulfilling and wholesome meal, perfect for any dinner. Paired with parathas, phulkas, or naans, it’s a satisfying meal that offers the ideal balance of protein, fiber, and vibrant flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Masoor Dal (Whole) | 1/2 cup |
| Thick Coconut Milk | 1/2 cup |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Green Chilies (chopped) | 3 |
| Mint Leaves (Pudina) (chopped) | 1/4 cup |
| Ginger Garlic Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 6 |
| Sunflower Oil | 2 teaspoons |
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 washing the masoor dal thoroughly under running water. Once rinsed, add the dal to a pressure cooker along with 1 and 1/2 cups of water. Close the lid and cook the dal until you hear three whistles. Afterward, turn off the heat and allow the pressure to release naturally. -
-
Mash the Dal:
Once the pressure has released and you can safely open the cooker, use the back of a ladle to mash the dal to a smooth consistency. Set the mashed dal aside. -
Tempering the Spices:
In a kadai (wok), heat 2 teaspoons of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. Then, toss in the curry leaves and let them splutter for a few seconds. -
Sauté Onions and Green Chilies:
Add the finely chopped onions and green chilies to the kadai. Sauté them for a couple of minutes until the onions soften and become translucent. -
Add Ginger Garlic Paste:
Stir in the ginger garlic paste and sauté for 1-2 minutes, allowing the raw smell to disappear. This step enhances the overall aroma of the dish. -
Cook the Tomatoes:
Add the chopped tomatoes to the kadai and cook them until they soften and become mushy. Stir occasionally to prevent burning and ensure even cooking. -
Flavor the Dish:
Add the chopped mint leaves and stir them into the mixture. Now, add the turmeric powder, garam masala powder, and cumin powder. Mix everything together and allow the spices to cook for a few more minutes until they are well-blended and aromatic. -
Scramble the Eggs:
Reduce the heat to low and break the eggs directly into the kadai, one at a time. Stir the eggs continuously with a spatula, gently scrambling them until they are fully cooked and solid. -
Combine with Dal:
Once the eggs are scrambled to your liking, add the mashed masoor dal along with a pinch of asafoetida (hing). Mix everything well to combine. -
Simmer the Dal:
Add 1/2 cup of water to adjust the consistency of the dal. Stir it through and cover the kadai. Let the dal simmer for 5 minutes on low-medium heat, allowing the flavors to meld together. -
Add Coconut Milk:
After 5 minutes, pour in the thick coconut milk and stir well to combine. Season with salt to taste. Cover the kadai again and cook the dal for another 7-10 minutes, allowing the coconut milk to infuse its creamy richness into the dish. -
Final Touches:
Once the dal has cooked and thickened to your desired consistency, turn off the heat. Give it one final stir and adjust the seasoning if necessary. -
Serve:
Serve this Masoor Dal with Scrambled Eggs hot with parathas, phulkas, or naans for a complete meal. Pair it with a refreshing Kala Chana Salad made with grated carrots, cucumber, and tomatoes for a wholesome North Indian-style dinner experience.
Tips for the Perfect Masoor Dal with Scrambled Eggs
- Dal Texture: If you prefer a slightly thicker or thinner consistency for the dal, adjust the amount of water you add while cooking the dal.
- Spice Level: Adjust the number of green chilies according to your spice tolerance. You can remove the seeds for a milder flavor.
- Coconut Milk: For a richer flavor, use full-fat coconut milk, which will give the dal a velvety texture and a subtle sweetness.
- Serving Suggestions: This dish pairs wonderfully with a tangy raita or a side of crispy papad to enhance the meal.
Enjoy this delightful combination of masoor dal and scrambled eggs, a comforting and nutritious dish that will transport you straight to the heart of North India!
