Urad Dal Polo with Egg Keema

Instructions

1. 1

   Prepare and Ferment the Polo Batter (4-6 hours soaking + 8-12 hours fermentation)

   • Rinse the urad dal, parboiled rice, and fenugreek seeds under running water until the water runs clear.
   • Place them in a large bowl and cover with ample water. Let them soak for at least 4 to 6 hours.
   • After soaking, drain the water completely. Transfer the soaked ingredients to a wet grinder or a high-speed blender.
   • Add about 1 to 1.5 cups of fresh water in increments and grind to a smooth, thick batter. The consistency should be similar to that of a pancake batter, not too runny.
   • Pour the batter into a large container (it will rise), add 1 tsp of salt, and mix well with your clean hands for a minute. This helps initiate fermentation.
   • Cover the container with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight. The batter should have risen, become airy, and have a pleasant sour aroma.
2. 2

   Prepare the Eggs (15 minutes)

   • Place the 6 eggs in a saucepan and cover them with cold water by at least an inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the hard-boiled eggs and coarsely grate them using a box grater. Set aside.
3. 3

   Cook the Keema Masala (15 minutes)

   • Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and cumin seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the finely chopped onions and sauté for 6-8 minutes, until they become soft and translucent with light golden edges.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
   • Lower the heat and add the spice powders: turmeric, red chili powder, and coriander powder, along with 0.5 tsp of salt. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
4. 4

   Finish the Egg Keema (5 minutes)

   • Pour in 0.5 cup of water, stir well to combine, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to form a thick gravy.
   • Gently fold the grated eggs into the masala. Mix carefully to coat the eggs without mashing them completely.
   • Sprinkle the garam masala over the keema, give it a final gentle stir, and cook for one more minute.
   • Garnish with freshly chopped coriander leaves, then turn off the heat and cover the pan to let the flavors meld.
5. 5

   Cook the Urad Dal Polos (15 minutes)

   • Gently stir the fermented batter once or twice. Do not overmix and deflate it.
   • Heat a non-stick tawa or a seasoned cast-iron griddle over medium heat. Once hot, lightly grease it with a few drops of oil.
   • Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa. Spread it gently in a circular motion to form a thick pancake (polo), about 5-6 inches in diameter. It should be thicker than a regular dosa.
   • Drizzle a little oil around the edges and on top of the polo.
   • Cook for about 2 minutes, or until the top surface appears cooked and the bottom is golden brown.
   • Flip the polo carefully and cook the other side for another 1-2 minutes until it has light golden spots.
   • Remove the polo from the tawa and repeat the process with the remaining batter.
6. 6

   Serve

   • Serve the hot, soft Urad Dal Polos immediately with a generous helping of the warm Egg Keema.