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A hearty and flavorful dhaba-style lentil curry made with a mix of dals, a spicy tempering, and scrambled eggs. This protein-packed dish is a North Indian comfort food classic, perfect with hot rotis.
For 4 servings
Prepare and Cook the Dals
Prepare the Tadka Masala
A hearty and flavorful dhaba-style lentil curry made with a mix of dals, a spicy tempering, and scrambled eggs. This protein-packed dish is a North Indian comfort food classic, perfect with hot rotis.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 426.86 calories per serving with 18.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Dal and Tadka
Prepare the Scrambled Eggs (Anda Bhurji)
Finish and Serve
Omit the eggs and ghee. Use oil for the final tempering. For a protein boost, add crumbled firm tofu or paneer (for a vegetarian version) towards the end.
You can experiment with other lentils. A mix of toor dal (split pigeon peas) and masoor dal (red lentils) also works well, though the cooking time will be shorter.
For extra nutrition, add finely chopped vegetables like carrots, bell peppers, or spinach to the tadka along with the onions and tomatoes.
Combining lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
The chana and moong dals are excellent sources of dietary fiber, which promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Lentils provide important minerals like iron, which is vital for preventing anemia, and magnesium, which supports nerve and muscle function.
Yes, it's quite a healthy and balanced dish. It's packed with protein from both lentils and eggs, and high in dietary fiber from the dals, which aids digestion. To make it even healthier, you can control the amount of oil and ghee used.
One serving (approximately 1 cup or 280g) contains around 350-400 calories, depending on the exact amount of oil and ghee used. It's a substantial and filling meal.
To make it vegan, simply omit the eggs and replace the ghee with a neutral oil or vegan butter. For a similar texture to the scrambled eggs, you can crumble some firm tofu and add it at the end.
Leftover Anda Tadka Fry can be stored in an airtight container in the refrigerator for up to 2-3 days. The dal will thicken upon cooling; you may need to add a splash of hot water when reheating to get the right consistency.
It pairs wonderfully with North Indian breads like roti, chapati, naan, or paratha. It also goes well with plain steamed rice or jeera rice. A side of sliced onions and lemon wedges complements the flavors perfectly.
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