Golden Egg Dal - Dhaba style

 

          This is an amazing and a rustic dhaba style lentil fry that is prepared with two types of lentils - masoor dal (red lentil) and moong dal (split green gram). It is also a very popular North Indian recipe, served in many restaurants. In this recipe, the cooked dal is tempered with some boiled egg slices. This takes this comforting dish to a next level. It is a very simple recipe and is best relished with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti. So check out the step by step pictorial recipe to prepare this comfort dish. 

• 1/2 cup masoor dal (red lentil)
• 1/2 cup split moong dal (green gram), soaked for an hour
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tomato, chopped
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder

Tempering - 

• 2 tbsp. butter
• 1 tbsp. oil
• 1" ginger, thinly sliced
• 3 garlic clove, thinly sliced
• 2 green chilies, slit into half
• 2 eggs, boiled & sliced
• 1/2 tsp. Kashmiri red chili powder
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked lentils along with salt to taste, turmeric powder, red chili powder, onion, tomato, ginger and garlic in 3 cups water for 5-6 whistles. 

          When the pressure is released, add pepper powder, coriander powder, cumin powder and garam masala powder. Give it a stir and simmer on a low flame for 2-3 minutes. 

          For the tempering - Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies till they are slightly browned. 

          Now add the sliced eggs and sauté them as well for a minute. Switch off the flame and add the Kashmiri red chili powder. Give it a stir.

          Pour this tempering over the prepared dal. Mix gently and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.  

         

                                  Soak both the lentils for an hour. 

                         Pressure cook the soaked lentils with salt, turmeric powder, red chili

                         powder, onion, tomato, ginger & garlic in 3 cups water for 5-6 whistles. 

                    Add pepper powder, coriander powder, cumin powder & garam masala 

                    powder. Give it a stir & simmer on a low flame for 2-3 minutes. 

                        Heat butter and oil in a pan. Stir fry the ginger, garlic and green chilies

                        till they are slightly browned.

                                  Add the sliced eggs and sauté them as well for a minute. 

                        Switch off the flame & add Kashmiri red chili powder. Give it a stir.

                          Pour this tempering over the prepared dal. Mix gently & garnish

                          with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, naan, tandoori roti, kulcha or chapatti.