Dal Fry with Egg Tadka, Jeera Rice and Baingan ka Chokha

Instructions

1. 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. 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. 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. 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. 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.