A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Prep2 min
Cook3 min
Servings2
Serving size: 1 egg
133cal
6gprotein
1gcarbs
11gfat
Ingredients
2 large Egg
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
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.
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.
Energy-giving fried egg and fiber-rich dal fry with warm rotis - a soul-satisfying start to your day!
This north_indian dish is perfect for breakfast. With 592.66 calories and 25.31g of protein per serving, it's a high-fiber option for your meal plan.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
4
Serving size: 1 cup
247cal
11gprotein
36gcarbs
8gfat
Ingredients
1 cup Toor Dal (also known as split pigeon peas)
3 cup Water (for pressure cooking)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (adjust to taste)
2 pcs Dried Red Chili (for tempering)
0.25 tsp Asafoetida (also known as Hing)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for garnish)
Instructions
1
Prepare the Dal
Rinse the toor dal under cool running water until the water runs clear.
Soak the rinsed dal in 2 cups of water for at least 30 minutes. This step is crucial for even cooking and a creamy texture.
After soaking, drain the water completely.
2
Pressure Cook the Dal
Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and salt.
Secure the lid and cook on medium-high heat for 3-4 whistles (approximately 15 minutes).
Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture.
3
Prepare the Masala Base
In a separate pan (kadai), heat 1 tbsp of ghee over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
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.
