Mogar Dal, Phulka and Egg Bhurji with Peas

Ingredients

• 2 cup Atta (Also known as whole wheat flour)
• 0.5 tsp Salt
• 1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
• 2 tbsp Ghee (For brushing on top, optional)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta and salt.
   • Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
   • Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2. 2

   Rest the Dough

   • Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
   • Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3. 3

   Divide and Roll

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4. 4

   Cook on the Tawa (Griddle)

   • Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
   • Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
   • Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5. 5

   Puff on Open Flame

   • Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
   • Within seconds, the phulka will puff up into a ball due to the trapped steam.
   • Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6. 6

   Finish and Serve

   • Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
   • Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
   • Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.

Ingredients

• 8 pcs Large Eggs
• 3 tbsp Vegetable Oil
• 2 pcs Onion (medium, finely chopped)
• 2 pcs Tomatoes (medium, finely chopped)
• 1 cup Green Peas (fresh or frozen)
• 1 inch Ginger (finely grated)
• 4 cloves Garlic (minced)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (adjust to taste)
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Eggs and Base Masala

   • In a medium bowl, crack the 8 eggs. Add 1/2 tsp of the salt and whisk until the yolks and whites are well combined. Set aside.
   • Heat 3 tbsp of oil in a wide, non-stick pan or skillet over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
2. 2

   Sauté Aromatics and Tomatoes

   • Add the grated ginger, minced garlic, and chopped green chilies to the pan. Sauté for about 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become soft and pulpy.
3. 3

   Add Spices and Peas

   • Stir in the turmeric powder and red chili powder. Cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
   • Add the green peas (if using frozen, no need to thaw). Mix well, cover the pan, and cook for 2-3 minutes until the peas are tender.
4. 4

   Scramble the Eggs