A hearty and popular Bengali dhaba-style curry made with whole green lentils and scrambled eggs. This protein-packed dish is incredibly flavorful and perfect with roti or paratha.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 1.5 cup
451cal
23gprotein
51gcarbs
Ingredients
1 cup Whole Green Moong Dal (Rinsed well and soaked)
0.25 cup Chana Dal (Optional, adds texture)
4 cup Water (For pressure cooking, plus more as needed)
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.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
2 tbsp Fresh Coriander Leaves (Chopped, for garnish)
1 tsp Ghee (Optional, for finishing)
Instructions
1
Soak and Cook the Lentils
Wash the whole green moong dal and chana dal thoroughly under running water. Soak them in ample water for at least 4-6 hours, or preferably overnight.
Drain the soaking water. Transfer the dals to a pressure cooker. Add 4 cups of fresh water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for 12-15 minutes (or about 4-5 more whistles).
Turn off the heat and allow the pressure to release naturally. The dal should be soft and cooked through but still hold its shape.
2
Prepare the Torka Masala
Heat mustard oil in a large kadai or pan over medium-high heat until it just begins to smoke lightly. This removes its pungent raw smell.
Reduce the heat to medium. Add the cumin seeds, bay leaf, and dried red chilies. Sauté for 30 seconds until the seeds splutter and become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes along with the remaining 1 tsp of salt. Cook for 5-7 minutes, until the tomatoes become soft and mushy.
Add the spice powders: remaining 1/4 tsp turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for 2-3 minutes, until the oil begins to separate from the masala.
3
Scramble the Eggs
While the masala cooks, heat a separate small non-stick pan with a few drops of oil.
Crack the 4 eggs into a bowl, add a pinch of salt, and whisk lightly.
Pour the eggs into the hot pan and scramble them over medium heat until they are just set but still soft and moist. Do not overcook. Set aside.
4
Combine and Finish the Dish
Pour the pressure-cooked dal along with all its cooking liquid into the prepared masala. Mix everything together gently.
Bring the mixture to a simmer. Using the back of your ladle, lightly mash some of the lentils against the side of the pan to help thicken the gravy.
Let it simmer for 5-7 minutes, allowing the flavors to meld. If the torka seems too thick, add a splash of hot water to reach your desired consistency.
Reduce the heat to low. Fold in the scrambled eggs, garam masala, and crushed kasuri methi.
Stir gently to combine and simmer for another 2 minutes.
Turn off the heat. Garnish with fresh coriander leaves and an optional drizzle of ghee. Serve hot.
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.
