Street-Style Double Omelette, Bhuga Chawal and Tidali Dal

Protein-packed double omelette with aromatic onion rice and soul-satisfying Tidali Dal – energy-giving and delicious!

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs.
   • Add the finely chopped red onion, deseeded tomato, green chili, and coriander leaves.
   • Sprinkle in the turmeric powder, red chili powder, and salt.
   • Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, frothy, and well combined. This incorporates air and makes the omelette fluffy.
2. 2

   Cook the First Omelette

   • Place a non-stick skillet or tawa over medium heat and add 1 tablespoon of oil.
   • Once the oil is hot (it should shimmer slightly), pour half of the prepared egg mixture into the center of the pan.
   • Gently tilt the pan to spread the mixture into an even circle.
   • Cook for 2-3 minutes, or until the edges begin to set and the bottom is a light golden brown. You will see the top becoming less liquid.
3. 3

   Fold and Finish

   • Using a flat spatula, carefully lift one side of the omelette and fold it over to the center, creating a semi-circle.
   • Gently press down on the folded omelette to help cook the inside.
   • Cook for another 1 minute, then flip and cook the other side for 30-60 seconds until it's golden brown and cooked through.
   • Slide the finished omelette onto a plate.
4. 4

   Cook the Second Omelette and Serve

   • Add the remaining 1 tablespoon of oil to the pan.
   • Pour the rest of the egg mixture into the hot pan and repeat the cooking and folding process.
   • Serve both omelettes immediately while hot, traditionally with buttered toast, pav (Indian bread rolls), or a side of ketchup.