Moth Dal with Egg Bhurji with Bajra Roti

Instructions

1. 1

   Soak the Moth Beans

   • Rinse 1 cup of moth beans thoroughly under running water.
   • Soak them in 4 cups of water for at least 4-6 hours, or overnight. This ensures they cook evenly.
   • After soaking, drain the water completely and set the beans aside.
2. 2

   Pressure Cook the Dal

   • In a pressure cooker, combine the soaked and drained moth beans, 3 cups of fresh water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • Stir well, secure the lid, and pressure cook on medium heat for 4-5 whistles (approximately 15-20 minutes) until the beans are soft and fully cooked.
   • Allow the pressure to release naturally before opening the lid.
3. 3

   Prepare the Dal Masala

   • While the dal is cooking, heat 2 tbsp of oil in a kadai or deep pan over medium heat.
   • Add 1 tsp of cumin seeds and let them splutter. Add 0.25 tsp of hing and sauté for 10 seconds.
   • Add half of the chopped onions (approx. 1 onion) and sauté for 5-6 minutes until they turn golden brown.
   • Stir in 1 tbsp of ginger-garlic paste and 2 of the chopped green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add two-thirds of the chopped tomatoes (approx. 2 tomatoes), 0.25 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are mushy and oil begins to separate from the masala.
4. 4

   Combine and Simmer the Dal

   • Carefully pour the cooked moth beans along with their cooking liquid into the prepared masala.
   • Mix everything well. Stir in 0.5 tsp garam masala and the remaining 0.25 tsp salt. Using the back of your spoon, gently mash some of the beans against the side of the pan to thicken the dal.
   • Bring the dal to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes, allowing the flavors to meld. Adjust consistency with a little hot water if it's too thick.
5. 5

   Prepare the Egg Bhurji Topping

   • In a separate small pan, heat the remaining 1 tbsp of oil over medium heat.
   • Add the reserved chopped onion (approx. 1 onion) and the last green chili. Sauté for 2-3 minutes until the onion is soft and translucent.
   • Add the reserved chopped tomato (approx. 1 tomato) and cook for 2 minutes until it softens.
   • Crack the 4 eggs directly into the pan. Immediately add the remaining 0.25 tsp red chili powder and 0.5 tsp salt.
   • Stir and scramble the eggs continuously for 2-3 minutes until they are cooked but still soft and moist. Avoid overcooking to keep the bhurji tender.
6. 6

   Assemble and Serve

   • Ladle the hot moth dal into serving bowls.
   • Generously top each serving of dal with the freshly prepared egg bhurji.
   • Garnish with fresh chopped coriander leaves and a squeeze of lemon juice, if desired.
   • Serve immediately with hot roti, chapati, or steamed basmati rice.