Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Aromatic Egg Masala Fry & creamy Dal Tadka with soft phulkas - a protein-packed comfort food!
This punjabi dish is perfect for dinner. With 793.03 calories and 33.16g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
