A delightful and protein-packed street food snack! Hard-boiled eggs are tossed with tangy chutneys, crunchy sev, and vibrant spices. It's a quick, easy, and incredibly flavorful chaat ready in minutes.
Prep15 min
Cook12 min
Servings4
Serving size: 1 cup
329cal
16gprotein
30gcarbs
17g
Ingredients
8 piece Egg (large)
1 medium Onion (finely chopped)
1 medium Tomato (deseeded and finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
The ultimate Indian comfort food, this classic Dal Chawal features creamy, tempered yellow lentils served alongside fluffy basmati rice. It's a wholesome, simple, and deeply satisfying meal that comes together quickly for any day of the week.
Tangy Boiled Egg Chaat & protein-rich Dal Chawal - comfort food that's gut-friendly and full of flavor!
This punjabi dish is perfect for lunch. With 826.54 calories and 32.1g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Kala Namak
(black salt)
2 tbsp Lemon Juice (freshly squeezed)
0.5 cup Sev (fine nylon sev, for garnish)
3 tbsp Coriander Leaves (chopped, for garnish)
0.25 cup Pomegranate Arils (for garnish)
0.25 tsp Salt (or to taste)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Bring the water to a rolling boil over medium-high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Prepare an ice bath by filling a large bowl with ice and cold water.
After 10-12 minutes, use a slotted spoon to transfer the eggs from the hot water to the ice bath. Let them cool completely for about 10 minutes. This step makes peeling much easier.
Gently crack and peel the cooled eggs. Chop them into bite-sized pieces (quarters or eighths) and set aside.
2
Assemble the Chaat
In a large mixing bowl, combine the chopped hard-boiled eggs, finely chopped onion, deseeded tomato, and green chili.
Sprinkle over the chaat masala, red chili powder, roasted cumin powder, kala namak, and salt.
Drizzle the tamarind chutney, green chutney, and fresh lemon juice over the mixture.
Gently toss all the ingredients together until the eggs are evenly coated with the spices and chutneys. Be careful not to break up the eggs too much.
3
Garnish and Serve Immediately
Divide the egg chaat mixture evenly among 4 serving bowls or plates.
Generously garnish each serving with a layer of fine sev.
Sprinkle the chopped coriander leaves and pomegranate arils on top.
Serve immediately to ensure the sev remains crisp and the chaat is fresh.
Servings
4
Serving size: 1 bowl(One serving is approximately 1 cup of dal and 1 cup of cooked rice.)
497cal
16gprotein
90gcarbs
8gfat
Ingredients
1 cup Toor Dal (Also known as Arhar Dal)
1.5 cup Basmati Rice
6 cup Water (3 cups for dal, 3 cups for rice)
0.5 tsp Turmeric Powder
1.5 tsp Salt (1 tsp for dal, 0.5 tsp for rice, adjust to taste)
2 tbsp Ghee (Use oil for a vegan option)
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
2 pcs Dried Red Chili (Whole)
1 pcs Onion (Medium, finely chopped)
1 inch Ginger (Grated or finely chopped)
4 cloves Garlic (Minced)
1 pcs Green Chili (Slit lengthwise)
1 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)
Instructions
1
Prepare Dal and Rice (15 mins)
Rinse 1 cup of toor dal under running water until the water runs clear. Soak it in warm water for at least 15-30 minutes. This helps it cook faster and more evenly.
While the dal is soaking, rinse 1.5 cups of basmati rice under cold water until the water is clear. Let it drain in a colander.
Finely chop the onion and tomato. Grate the ginger, mince the garlic, and slit the green chili.
2
Cook the Rice (Chawal) (15-20 mins)
In a medium pot, combine the rinsed rice, 3 cups of water, and 0.5 tsp of salt. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes.
Do not open the lid during this time. After 15 minutes, turn off the heat and let the rice rest, covered, for another 5-10 minutes to allow the steam to finish cooking it.
Fluff gently with a fork just before serving.
3
Cook the Dal (15 mins)
Drain the soaked dal. In a pressure cooker, add the dal, 3 cups of fresh water, 1 tsp of salt, and 0.5 tsp of turmeric powder.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles (approximately 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. This ensures the dal is perfectly soft.
Once the pressure has subsided, open the cooker. Whisk the dal vigorously with a wire whisk or the back of a ladle until it is smooth and creamy. If it's too thick, add a little hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka) and Finish (10 mins)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat. When the ghee is hot, add 1 tsp of cumin seeds.
Once the cumin seeds splutter and become fragrant (about 30 seconds), add 0.25 tsp of hing and the 2 dried red chilies. Sauté for 10 seconds.
Add the chopped onion and cook until it turns soft and translucent, about 3-4 minutes.
Add the grated ginger, minced garlic, and slit green chili. Sauté for another minute until the raw smell disappears.
Add the chopped tomato and cook until it becomes soft and mushy, about 4-5 minutes.
Stir in 0.5 tsp red chili powder, 1 tsp coriander powder, and 0.5 tsp garam masala. Cook for one minute, stirring constantly.
Immediately pour this hot tempering mixture into the cooked dal. Stir well to combine.
Bring the dal to a gentle simmer for 2-3 minutes to allow the flavors to meld.
Garnish with 2 tbsp of freshly chopped coriander leaves and serve hot with the fluffy basmati rice.
