Hard-boiled eggs tossed in a fiery, aromatic blend of onions, tomatoes, and classic South Indian spices. This semi-dry curry is a quick and flavorful side dish that comes together in under 30 minutes, perfect with rice or roti.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Protein-packed egg chukka with soft chapatis & fiber-rich dal fry – a perfectly spiced, homestyle comfort food!
This south_indian dish is perfect for lunch. With 756.6500000000001 calories and 33.72g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Black Pepper Powder (freshly ground for best flavor)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow diagonal slits on each one. Set aside.
2
Sauté Aromatics
Heat sesame oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add mustard seeds and allow them to splutter completely, about 30 seconds.
Add fennel seeds and curry leaves, and sauté for another 30 seconds until fragrant.
Add the finely chopped onions and slit green chillies. Sauté for 6-8 minutes, stirring frequently, until the onions are soft and golden brown.
3
Build the Masala Base
Add the ginger-garlic paste to the pan and cook for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes along with the salt. Cook for 5-7 minutes, mashing the tomatoes with your spoon, until they break down and oil begins to separate from the mixture.
4
Add Spices and Eggs
Reduce the heat to low. Add turmeric powder, red chilli powder, and coriander powder. Stir continuously for 1 minute until the spices are fragrant.
If the masala is too thick, add a splash of water (about 1/4 cup) and cook for 2 minutes to form a thick, cohesive paste.
Gently add the slit hard-boiled eggs to the pan. Toss carefully to coat each egg thoroughly with the masala without breaking them.
5
Finish and Garnish
Sprinkle the freshly ground black pepper powder and garam masala over the eggs. Give it one final gentle stir.
Cover the pan and let it cook on the lowest heat for 2-3 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
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 chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
