A classic Hyderabadi delight where hard-boiled eggs are fried until golden and then simmered in a rich, tangy, and spicy onion-tomato gravy. Perfect with hot rotis or steamed rice for a satisfying meal.
A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Talawa Anda, Khatti Dal and Steamed Basmati Rice
Tangy Khatti Dal with spicy, protein-packed Talawa Anda and fluffy rice – a soul-satisfying comfort food!
This hyderabadi dish is perfect for lunch. With 806.76 calories and 27.58g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1.5 tsp
coriander powder
0.75 tsp garam masala
1 tsp salt (adjust to taste)
1 cup water (as needed for gravy)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 6 eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and slice them in half lengthwise. Make a few light slits on the white part to help absorb the masala.
2
Fry the Eggs (Talawa)
Heat 2 tablespoons of oil in a wide, non-stick pan over medium-high heat.
Gently place the egg halves, yolk-side down, into the hot oil. Be careful as it may splatter.
Fry for 2-3 minutes until the yolk side is golden brown and crisp. Carefully flip and fry the other side for 1-2 minutes.
Remove the fried eggs from the pan and set them aside on a plate.
3
Prepare the Masala Base
In the same pan, add the remaining 2 tablespoons of oil. Heat it over medium heat.
Add the thinly sliced onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the authentic Hyderabadi flavor.
Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
4
Cook the Gravy
Add the turmeric powder, red chili powder, coriander powder, and salt. Stir for 30 seconds to toast the spices.
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling. The mixture should become smooth and creamy.
Once the curd is fully incorporated, add 1 cup of water. Stir well, increase the heat to medium, and bring the gravy to a gentle simmer.
5
Combine and Finish
Gently slide the fried egg halves into the simmering gravy.
Sprinkle the garam masala over the top.
Cover the pan and let it simmer on low heat for 3-4 minutes, allowing the eggs to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves.
6
Serve
Serve Talawa Anda hot with fresh rotis, naan, or steamed basmati rice.
4
Serving size: 1 cup
249cal
11gprotein
36gcarbs
8gfat
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
