Chura Matar with Anda Tadka Fry

Ingredients

• 0.75 cup Chana Dal (Rinsed and soaked for at least 2 hours)
• 0.25 cup Yellow Moong Dal (Rinsed)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 pcs Onion (Medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilli (Slit lengthwise)
• 2 pcs Tomato (Medium, finely chopped)
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tbsp Kasuri Methi (Dried fenugreek leaves)
• 0.5 tsp Garam Masala
• 4 pcs Egg (Large)
• 1 tbsp Ghee (For scrambling eggs)
• 0.25 tsp Black Pepper Powder (For eggs)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Cook the Dals

   • Rinse the chana dal thoroughly and soak it in ample water for at least 2 hours. Just before cooking, rinse the yellow moong dal.
   • Drain the soaked chana dal. In a pressure cooker, combine the chana dal, moong dal, 3 cups of water, turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes until the dals are completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and use a whisk or spoon to gently mash the dal to a creamy, consistent texture. Set aside.
2. 2

   Prepare the Tadka Masala

   • Heat vegetable oil in a large kadai or pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft, translucent, and light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down, become mushy, and you see oil separating from the masala.
   • Add the red chili powder and coriander powder. Sauté for another minute until the spices are fragrant.