Punjabi Egg Tadka Dal with Steamed Basmati Rice

Instructions

1. 1

   Pressure Cook the Dals

   • Wash the toor dal, chana dal, and masoor dal under running water until the water runs clear. Soak them together in water for at least 30 minutes.
   • Drain the soaked dals and transfer them to a pressure cooker. Add 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dals are completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and use a whisk or an immersion blender to blend the dal to a smooth, creamy consistency. Set aside.
2. 2

   Prepare the Egg Masala (Bhurji)

   • Heat vegetable oil in a wide pan or kadai over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they become soft, pulpy, and the oil begins to separate from the masala.
   • Stir in the red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook the spices for 1 minute, stirring continuously.
   • Crack the 4 eggs directly into the pan. Scramble them gently with the masala, cooking for 2-3 minutes until they are just set but still soft and moist.
   • Stir in 2 tbsp of chopped fresh coriander leaves and turn off the heat.
3. 3

   Combine Dal and Eggs

   • Pour the cooked, whisked dal into the pan containing the egg bhurji.
   • Mix gently to combine, being careful not to break up the scrambled eggs too much.
   • Bring the mixture to a gentle simmer and let it cook for 5-7 minutes on low heat, allowing the flavors to meld together.
   • If the dal seems too thick, add a splash of hot water to reach your desired consistency.
   • Sprinkle the garam masala over the dal and give it a final stir.
4. 4

   Prepare the Final Tadka (Tempering)

   • In a small tadka pan or skillet, heat the ghee over medium heat.
   • Once the ghee is hot, add the cumin seeds and let them splutter.
   • Add the broken dried red chilies and hing. Sauté for a few seconds until the chilies darken slightly.
   • Crush the kasuri methi between your palms and add it to the pan. Immediately turn off the heat to prevent it from burning.
5. 5

   Garnish and Serve

   • Pour the sizzling hot tadka over the egg dal. You should hear a satisfying sizzle.
   • Garnish with the remaining 1 tbsp of fresh coriander leaves.
   • Serve hot with phulka, roti, naan, or steamed jeera rice for a complete and wholesome meal.