Golden-fried hard-boiled eggs coated in a fragrant blend of Indian spices. This quick and easy dish is perfect as a protein-packed side for rice and dal, or a simple snack on its own.
Prep10 min
Cook10 min
Servings4
Serving size: 2 egg halves
155cal
7gprotein
5gcarbs
12g
Ingredients
4 pcs large eggs
2 tbsp vegetable oil (or ghee for a richer flavor)
1 pcs onion (small, finely chopped)
1 tsp ginger garlic paste
0.25 tsp turmeric powder
0.5 tsp red chili powder (adjust to your spice preference)
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.
Perfectly spiced Fried Masala Egg & protein-packed Dal Fry with soft rotis. A homestyle comfort food!
This rajasthani dish is perfect for dinner. With 614.69 calories and 25.830000000000002g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
(chopped, for garnish)
1 tsp lemon juice (optional, for a tangy finish)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Carefully transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Once cooled, peel the eggs and slice them in half lengthwise. Gently make a few shallow slits on the yolk side to help absorb the masala.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Toast the Spices
Reduce the heat to low to prevent the spices from burning.
Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt.
Stir continuously for about 30-45 seconds until the spices become fragrant. If the mixture looks too dry, add a splash of water.
4
Fry the Eggs
Gently place the egg halves into the pan, yolk-side down, in a single layer.
Allow them to fry undisturbed for 1-2 minutes until the yolk side gets a light golden-brown crust.
Carefully flip the eggs and let the other side cook for another minute, gently tossing to ensure they are evenly coated with the masala.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Squeeze fresh lemon juice over the eggs just before serving, if desired.
Serve immediately while warm.
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.
