A fiery and tangy Mangalorean delight where hard-boiled eggs are coated in a thick, aromatic masala made from roasted red chilies and tamarind. This semi-dry curry is a perfect side dish for neer dosa or steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 2 pieces
327cal
16gprotein
19gcarbs
22g
Ingredients
8 pcs Eggs (large)
8 pcs Byadgi Chilies (stems removed, for color)
4 pcs Guntur Chilies (stems removed, for heat)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
0.5 tsp Turmeric Powder
1 inch Tamarind (seedless piece, soaked in 3 tbsp warm water)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A classic Konkani dal that's light, soupy, and incredibly comforting. Made with soft-cooked toor dal and a simple tempering of coconut oil, mustard seeds, and curry leaves, it's the perfect companion to steamed rice.
Protein-packed spicy egg fry with aromatic dal and fluffy rice - a soul-satisfying comfort meal!
This mangalorean dish is perfect for lunch. With 801.82 calories and 30.369999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
1 pcs Tomato (large, finely chopped)
1.25 tsp Salt (or to taste)
0.5 tsp Jaggery (grated, optional)
0.5 cup Water (as needed for masala)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
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 vertical slits on each one. This helps them absorb the masala. Set aside.
2
Roast Spices and Grind Masala
Heat a small, dry pan over low-medium heat. Add the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Do not let them burn.
Remove from heat and allow the spices to cool completely.
Transfer the cooled spices to a grinder. Add the turmeric powder, soaked tamarind (along with its water), and a few extra tablespoons of water.
Grind into a smooth, thick paste. Add water one tablespoon at a time if needed to facilitate grinding.
3
Cook the Masala Base
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 7-8 minutes until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
4
Combine and Finish the Dish
Add the ground Urval masala paste to the pan. Sauté on low-medium heat for 6-8 minutes, stirring frequently, until the masala darkens in color and oil begins to separate from the sides.
Stir in the salt and grated jaggery (if using). Add 1/2 cup of water, mix well to combine, and bring the mixture to a gentle simmer.
Gently add the slit hard-boiled eggs to the pan. Carefully toss to coat them evenly with the thick masala.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the rich flavors. Stir once or twice in between to prevent sticking.
Uncover, garnish with freshly chopped coriander leaves, and serve hot.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal vigorously until it forms a smooth, creamy paste.
Place the cooker pot back on the stove over medium heat. Pour in the remaining 1 cup of water (or more) to achieve a thin, soupy consistency characteristic of Dalithoy.
Add the slit green chilies, grated ginger, and salt. Stir everything together well.
3
Simmer and Infuse Flavors
Bring the dal to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for 4-5 minutes. This step is crucial for the flavors of ginger and chili to meld into the dal.
While the dal is simmering, heat the coconut oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-40 seconds.
Immediately add the broken dried red chilies, fresh curry leaves, and hing. Be careful as the curry leaves will splutter. Sauté for 20-30 seconds until the leaves are crisp and aromatic.
5
Combine and Serve
Carefully pour the hot, sizzling tempering directly into the simmering dal. Stir gently to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the dal rest for a minute to absorb the tempering flavors. Serve hot with steamed rice and a side of pickle or papad.
