A hearty and protein-packed Punjabi dhaba classic. This recipe combines creamy mixed lentils with spicy scrambled eggs, creating a rustic and flavorful curry that's perfect with hot rotis or naan.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Protein-packed anda tadka with soft rotis – an aromatic, perfectly spiced homestyle comfort food!
This bihari and odia dish is perfect for breakfast or dinner. With 638.13 calories and 27.37g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
0.25 tsp
Hing
(Asafoetida)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.5 tsp Salt (divided, or to taste)
3 cup Water (for pressure cooking dal)
3 tbsp Coriander Leaves (chopped, for garnish)
1 tbsp Butter (optional, for serving)
Instructions
1
Cook the Dal
Wash the chana dal and moong dal thoroughly under running water.
Soak the chana dal in water for at least 2 hours. Moong dal does not require soaking. Drain the water from the chana dal before cooking.
In a pressure cooker, combine the soaked chana dal, washed moong dal, 3 cups of water, turmeric powder, and 1 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and lightly mash the dal with the back of a ladle to create a creamy consistency.
2
Prepare the Masala Base
Heat ghee in a large pan or kadai over medium heat. Once hot, add the cumin seeds and hing. Let them splutter for about 30 seconds.
Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 7-8 minutes.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes and the remaining 0.5 teaspoon of salt. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
3
Combine Dal and Masala
Pour the cooked, mashed dal into the pan with the prepared masala.
Add the red chili powder and coriander powder. Stir everything together until well combined.
Bring the mixture to a gentle simmer and cook on low heat for 5-7 minutes, allowing the dal to absorb the flavors of the masala.
If the dal seems too thick, add a splash of hot water to adjust to your desired consistency.
4
Add the Eggs
Increase the heat to medium. Using a ladle, create a small well in the center of the simmering dal.
Crack the 4 eggs directly into this well.
Let the eggs cook undisturbed for about 60 seconds to allow the whites to set slightly.
Gently scramble the eggs within the well. Once they are partially cooked, begin to mix them into the surrounding dal.
Continue to cook for another 2-3 minutes, stirring gently, until the eggs are fully cooked through.
5
Garnish and Serve
Stir in the garam masala and crushed kasuri methi. Cook for one final minute.
Turn off the heat. Garnish with freshly chopped coriander leaves and top with an optional dollop of butter for extra richness.
Serve immediately with hot tandoori roti, naan, or jeera rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
