A fluffy, savory omelette packed with finely chopped onions, tomatoes, and a kick of green chili. This popular Indian street food classic is perfect for a quick breakfast or a hearty snack, ready in minutes.
Prep5 min
Cook8 min
Servings2
Serving size: 1 omelette
301cal
14gprotein
8gcarbs
24g
Ingredients
4 pcs Large Eggs
1 small Red Onion (finely chopped)
1 small Tomato (deseeded and finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
A classic Sindhi rice pilaf where fragrant basmati rice is cooked with deeply caramelized onions and whole spices. This simple yet flavorful dish gets its signature brown color and sweet, savory taste from the slow-browning of the onions.
A classic Sindhi comfort food, Tidali Dal is a harmonious blend of three lentils: chana, urad, and moong. This hearty and nutritious dal is pressure-cooked to a creamy consistency and finished with a fragrant tempering of onions, tomatoes, and aromatic spices. Its rich texture and complex flavor make it a perfect main course served with rice or roti.
About 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!
This sindhi dish is perfect for lunch. With 1016.3199999999999 calories and 32.84g of protein per serving, it's a muscle-gain option for your meal plan.
fat
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
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
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
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.
Servings
4
Serving size: 1 cup
448cal
7gprotein
72gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice
3 large Onion (thinly and evenly sliced)
4 tbsp Vegetable Oil (or ghee for a richer flavor)
1 inch piece Cinnamon Stick
5 whole Cloves
4 pods Green Cardamom (lightly crushed)
1 pod Black Cardamom (lightly crushed)
1 leaf Bay Leaf
1.5 tsp Salt (or to taste)
3 cup Water (hot)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch. Soak the rinsed rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
2
Caramelize the Onions (The 'Bhuga' Process): Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf) and sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes. The onions will go through stages: translucent, light pink, golden, and finally a deep, rich brown. This slow caramelization is crucial for the dish's signature color and flavor. Be patient and do not let them burn.
3
Sauté the Rice: Once the onions are deep brown, add the drained rice to the pot. Gently fold the rice with the onions and spices for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and coats it in flavor.
4
Cook the Pulao: Pour in 3 cups of hot water and the remaining salt. Stir gently just once to combine everything. Bring the water to a vigorous boil.
For Pot Method: Once boiling, reduce the heat to the absolute lowest setting. Cover with a tight-fitting lid and let it cook undisturbed for 12-15 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on high heat for 2 whistles. After 2 whistles, turn off the heat and allow the pressure to release naturally.
Rest and Serve: Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam. After resting, gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry or raita.
Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the hing, followed immediately by the finely chopped onion.
Sauté the onions for 5-6 minutes until they become soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 0.25 tsp of salt. Mix well.
Cook the masala, stirring occasionally, for 4-5 minutes until the tomatoes break down and the ghee starts to separate from the mixture.
4
Combine and Simmer (Time: 5 minutes)
Pour the prepared tempering into the cooked dal in the pressure cooker.
Stir everything together gently to combine.
If the dal is too thick for your liking, add 1/2 to 1 cup of hot water to reach the desired consistency.
Place the cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 3-5 minutes to allow the flavors to meld beautifully.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice. This final addition enhances the aroma and taste.
Garnish generously with freshly chopped coriander leaves.
Serve the delicious Tidali Dal hot with steamed basmati rice, jeera rice, or fresh rotis.
