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A hearty and protein-packed lentil curry where creamy dal is finished with a spicy tempering and fluffy scrambled eggs. This North Indian dhaba classic is perfect with roti or rice.
For 4 servings
Cook the Lentils
Prepare the Tadka Masala
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A hearty and protein-packed lentil curry where creamy dal is finished with a spicy tempering and fluffy scrambled eggs. This North Indian dhaba classic is perfect with roti or rice.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 376.49 calories per serving with 18.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Scramble the Eggs
Combine and Finish
For a vegan version, replace the eggs with 200g of crumbled firm tofu or paneer (for vegetarian). Sauté the tofu/paneer with the masala before adding the dal. Use a neutral oil instead of ghee.
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas into the tadka along with the onions for added nutrition and texture.
Experiment with other lentils. A combination of masoor dal (red lentils) and moong dal (yellow lentils) will cook faster and yield a different texture.
For an extra rich and creamy finish, stir in 1-2 tablespoons of heavy cream or cashew paste at the very end, just before serving.
Combining lentils and eggs creates a complete protein profile, essential for muscle repair, growth, and overall body function.
The lentils are packed with fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish is a good source of complex carbohydrates and iron from the lentils, which helps in producing energy and preventing fatigue.
Yes, it's a well-balanced and nutritious dish. It's an excellent source of protein from both lentils and eggs, and high in dietary fiber from the dals, which aids digestion. To make it healthier, you can reduce the amount of ghee and control the salt content.
One serving of Anda Tadka Dal (approximately 360g) contains around 450-500 calories. The exact count depends on the amount and type of fat used (ghee vs. oil) and the size of the eggs.
Absolutely. You can cook the soaked dals in a regular heavy-bottomed pot on the stovetop. It will take significantly longer, about 45-60 minutes, for the dals to become completely soft. You may need to add more water as it evaporates during cooking.
Store leftover Anda Tadka Dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling; add a splash of hot water while reheating on the stovetop or in the microwave to restore its consistency.
It pairs wonderfully with hot phulkas, roti, naan, or parathas. It is also delicious served with steamed basmati rice or jeera rice, and a side of fresh salad or yogurt.