A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
257cal
15gprotein
13gcarbs
17g
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A comforting and flavorful North Indian lentil dish made with pigeon peas. The creamy, boiled dal is finished with a sizzling tempering of spices in ghee, making it a perfect everyday meal with rice or roti.
About Anda Bhurji, Bhaja Bhaat and Arhar Dal Tadka
Protein-packed Anda Bhurji with comforting Bhaata & hearty Harada Dali – a quick, energy-giving lunch!
This odia dish is perfect for lunch. With 1399.05 calories and 43.76g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
8
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
873cal
17gprotein
169gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
1 cup Arhar Dal (Also known as Toor Dal or Pigeon Peas)
3 cup Water (For pressure cooking the dal)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Ghee
0.5 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chilies (Broken in half)
1 pcs Onion (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for serving)
Instructions
1
Cook the Dal
Rinse the arhar dal under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
Transfer the rinsed dal to a pressure cooker. Add 3 cups of water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 4-5 whistles, which takes about 15-20 minutes.
Turn off the heat and allow the pressure to release naturally. This is crucial for perfectly soft lentils.
Once the pressure is gone, open the lid and whisk the dal gently with a wire whisk or the back of a ladle until it reaches a smooth, creamy consistency. If it's too thick, add a little hot water and mix well.
2
Prepare the Tadka (Tempering)
Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds and let them splutter.
Add the cumin seeds and let them sizzle for about 30 seconds until they turn golden brown and aromatic.
Add the hing and dried red chilies. Sauté for a few seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Complete the Tadka and Combine
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Add the red chili powder and coriander powder. Sauté the spices for one minute until the oil starts to separate from the masala.
Pour this entire tadka mixture into the cooked dal in the pressure cooker.
Add the garam masala and mix everything well.
4
Simmer and Serve
Place the pressure cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 2-3 minutes to allow the flavors to meld together.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Squeeze fresh lemon juice just before serving, if desired.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
