A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Prep5 min
Cook10 min
Servings2
Serving size: 1 omelette
235cal
16gprotein
5gcarbs
16g
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and soulful Bengali comfort food made by boiling red lentils until soft and creamy. Finished with a drizzle of pungent mustard oil, this dish is the epitome of home-cooked simplicity, perfect with steamed rice.
A simple, soulful Bengali comfort food. Fluffy boiled potatoes mashed with pungent mustard oil, fiery green chilies, and crisp raw onions. It's the perfect accompaniment to plain rice and dal, ready in minutes.
About Masala Omelette, Steamed Basmati Rice, Dal Seddho and Aloo Seddho
Homestyle masala omelette with soft rice & dal. Protein-packed comfort food, quick & easy!
This bengali dish is perfect for lunch. With 907.14 calories and 35.86g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Rinse the masoor dal thoroughly under cold running water until the water runs clear. This removes any dust and excess starch.
For faster cooking and a creamier texture, you can soak the dal in water for 20-30 minutes, though it's optional for masoor dal.
2
Boil the Dal
Drain the dal and transfer it to a heavy-bottomed pot or saucepan.
Add 4 cups of water, salt, turmeric powder, and the slit green chilies.
Bring the mixture to a boil over medium-high heat. As it starts to boil, a layer of froth may appear on the surface; skim this off with a spoon for a cleaner taste.
3
Simmer to Perfection
Once boiling, reduce the heat to low, partially cover the pot with a lid (leaving a small gap for steam to escape), and let it simmer.
Cook for 15-20 minutes, stirring occasionally to prevent sticking. The dal is ready when the lentils are completely soft, mushy, and have broken down.
4
Finish and Serve
Turn off the heat. Use a whisk or the back of a ladle to gently mash the dal against the side of the pot until it reaches a thick, creamy consistency.
Ladle the hot dal seddho into serving bowls.
Just before serving, drizzle about half a tablespoon of raw mustard oil over each portion. Serve immediately with hot steamed rice.
500 g Potato (About 3 medium-sized, use a starchy variety like Jyoti or Russet)
1 medium Red Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
0.75 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Boil and Peel Potatoes
Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
Bring the water to a boil and cook for 15-20 minutes, or until a fork can be easily inserted into the center. Alternatively, pressure cook for 2-3 whistles.
Drain the hot water and let the potatoes cool just enough to handle. Peel the skin off while they are still warm.
2
Prepare Aromatics
While the potatoes are boiling, finely chop the red onion, green chilies, and fresh coriander leaves. Keep them ready in a mixing bowl.
3
Mash and Combine
Add the warm, peeled potatoes to the mixing bowl with the chopped aromatics.
Using a fork, a masher, or your hands, mash the potatoes coarsely. A slightly lumpy, rustic texture is desirable.
Add the salt and pungent mustard oil to the bowl.
4
Mix and Serve
Mix everything together thoroughly, preferably with clean hands, to ensure the oil and seasonings are evenly distributed.
Garnish with the remaining chopped coriander leaves.
Serve immediately while warm with steamed rice (bhaat) and dal for a classic Bengali comfort meal.
