A delicious twist on a classic comfort food! This hearty lentil curry features soft, creamy dal topped with a unique and savory scrambled egg tempering. It's a protein-packed meal that comes together quickly, perfect for a satisfying weeknight dinner.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
312cal
14gprotein
36gcarbs
Ingredients
1 cup Toor Dal (Rinsed and soaked for at least 30 minutes)
3.5 cup Water (Divided, 3 cups for cooking dal and 0.5 cup for adjusting consistency)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Divided, or to taste)
3 tbsp Ghee (Divided, 2 tbsp for masala and 1 tbsp for tadka)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A rustic and smoky roasted eggplant mash from Bihar, flavored with pungent mustard oil, fresh onions, and green chilies. This classic side dish pairs perfectly with litti or hot rotis.
About Dal Fry with Egg Tadka, Jeera Rice and Baingan ka Chokha
Aromatic Jeera Rice with protein-packed Dal Fry & Egg Tadka, plus melt-in-mouth Baingan Chokha. Pure comfort food!
This bihari dish is perfect for lunch. With 781.11 calories and 22.06g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, finely chopped)
2 pcs Tomato (Medium, finely chopped)
1 tsp Coriander Powder
0.75 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Garam Masala
2 pcs Eggs (Large)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 3 cups of water, turmeric powder, and 0.75 tsp of salt.
Stir well, secure the lid, and pressure cook on medium heat for 4-5 whistles (about 15 minutes).
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously for a minute until it's smooth and creamy. Set aside.
2
Prepare the Masala Base
Heat 2 tbsp of ghee in a kadai or deep pan over medium heat.
Add the cumin seeds and let them splutter. Immediately add the hing and sauté for 10 seconds.
Add the finely chopped ginger, garlic, and slit green chilies. Sauté for about a minute until fragrant.
Add the chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the chopped tomatoes, coriander powder, and red chili powder. Cook for 5-7 minutes, mashing the tomatoes with your spoon, until they break down and the oil begins to separate from the masala.
3
Combine and Simmer
Pour the cooked dal into the kadai with the prepared masala.
Add the garam masala and mix everything thoroughly. If the dal seems too thick, add up to 0.5 cup of hot water to reach your desired consistency.
Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes for the flavors to meld. Keep it simmering while you prepare the final tadka.
4
Make the Egg Tadka (Tempering)
In a small bowl, crack the two eggs, add the remaining 0.5 tsp of salt, and whisk lightly with a fork.
Heat the remaining 1 tbsp of ghee in a small tadka pan or skillet over medium-high heat.
Once the ghee is hot, pour in the whisked eggs. Let them set for 10-15 seconds, then gently scramble them for 1-2 minutes until they are just cooked but still soft and moist. Avoid overcooking.
5
Finish and Serve
Immediately pour the hot egg tadka over the simmering dal.
Garnish generously with freshly chopped coriander leaves.
Stir gently once before serving. Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Wash and thoroughly dry the eggplant and tomatoes.
Using a knife, make 4-5 deep slits all over the eggplant. This helps it cook evenly and allows you to check for any worms.
Peel the garlic cloves and push one clove deep into each slit of the eggplant.
Rub 1/2 tablespoon of mustard oil over the skin of the eggplant and tomatoes. This aids in charring and makes peeling easier.
2
Roast the Vegetables
Place the oiled eggplant and tomatoes directly on a gas stove flame over medium heat. You can use a wire rack (roasting jali) if you have one.
Roast for 10-15 minutes, using tongs to turn them every few minutes for even cooking.
The eggplant is ready when its skin is completely charred and blackened, and it feels soft and collapsed. A knife inserted should go through with no resistance.
The tomatoes will cook faster (about 5-7 minutes). Remove them once their skin is blistered and they are soft.
Transfer the roasted vegetables to a bowl and cover with a lid for 5-10 minutes. The trapped steam will make the skin very easy to peel.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
3
Peel and Mash
Once cool enough to handle, carefully peel off the charred skin from the eggplant and tomatoes. Discard the skin.
Remove and discard the stem of the eggplant. The roasted garlic cloves will pop out easily.
Place the peeled eggplant pulp, tomatoes, and roasted garlic into a mixing bowl.
Using a fork or a potato masher, mash everything together into a coarse, rustic mixture. Avoid making it a smooth paste.
4
Combine and Flavor
To the mashed vegetable mixture, add the finely chopped onion, green chilies, and ginger.
Add salt to taste and pour in the remaining 2 tablespoons of raw mustard oil. This is essential for the authentic pungent flavor.
Squeeze in the fresh lemon juice and add 2 tablespoons of chopped coriander leaves.
Mix everything thoroughly until all the ingredients are well combined.
5
Garnish and Serve
Check for seasoning and adjust salt or lemon juice if needed.
Garnish with the remaining 1 tablespoon of chopped coriander leaves.
Serve immediately at room temperature with litti, sattu paratha, or hot phulkas.
