A hearty and spicy dhaba-style scrambled egg curry made with yellow lentils. This popular street food from Kolkata is packed with flavor and perfect with hot rotis for a quick and satisfying meal.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
435cal
21gprotein
46gcarbs
Ingredients
1 cup Yellow Moong Dal (rinsed and soaked for 30 minutes)
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.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Aromatic Egg Tadka with soft rotis – a protein-packed, fiber-rich meal that's truly soul-satisfying and delicious!
This bihari dish is perfect for dinner. With 682.67 calories and 30g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
20gfat
0.25 tsp Hing
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.5 tsp Salt (adjust to taste)
2.5 cup Water (for cooking dal)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Drain the soaked yellow moong dal. Place it in a pressure cooker with 2.5 cups of water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until the dal is soft but still holds its shape.
Allow the pressure to release naturally. Once safe to open, gently mash the dal with the back of a spoon to create a creamy consistency. Set aside.
2
Prepare the Tadka Masala
Heat mustard oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds, dried red chilies, and hing. Let them sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 tsp of salt. Sauté the masala for 2-3 minutes until the oil begins to separate from the mixture.
3
Combine Dal and Scramble Eggs
Pour the cooked moong dal into the pan with the prepared masala. Mix well and bring the mixture to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld.
Using a spatula, create a well in the center of the dal mixture by pushing it to the sides of the pan.
Crack the 4 eggs directly into the well. Let them cook undisturbed for about a minute until the whites begin to set.
Gently scramble the eggs within the well. Once they are about 70% cooked, start mixing them into the surrounding dal.
Continue to cook, stirring gently, for another 2-3 minutes until the eggs are fully cooked to your preference.
4
Finish and Garnish
Sprinkle the garam masala and crushed kasuri methi over the egg tadka. Give it a final mix.
Garnish generously with freshly chopped coriander leaves.
Serve immediately while hot with roti, chapati, or pav.
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.
