Loading...
A hearty and protein-packed Punjabi dhaba classic. This recipe combines creamy mixed lentils with spicy scrambled eggs, creating a rustic and flavorful curry that's perfect with hot rotis or naan.
For 4 servings
Cook the Dal
Prepare the Masala Base
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A hearty and protein-packed Punjabi dhaba classic. This recipe combines creamy mixed lentils with spicy scrambled eggs, creating a rustic and flavorful curry that's perfect with hot rotis or naan.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 425.14 calories per serving with 19.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Dal and Masala
Add the Eggs
Garnish and Serve
Add a final 'tadka' (tempering) of ghee, dried red chilies, and a pinch of red chili powder poured over the dish just before serving.
Replace ghee with vegetable oil and butter with a vegan alternative. Omit the eggs and crumble in 200g of firm tofu (tofu bhurji) at the end.
While the classic uses chana and moong dal, you can make this with a mix of toor (arhar) dal and masoor dal for a quicker cooking version with a different texture.
For a richer, creamier finish, stir in 2 tablespoons of heavy cream or full-fat yogurt (whisked) at the very end, after turning off the heat.
The combination of lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
Lentils are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
The complex carbohydrates from the dal provide a slow and steady release of energy, keeping you feeling full and energized for longer periods.
This dish is a good source of essential minerals like iron, which is vital for preventing anemia, and folate, which is crucial for cell growth and metabolism.
Dhaba Anda Tadka is a rustic and popular dish from North Indian roadside eateries called 'dhabas'. It consists of a flavorful lentil curry (dal) into which eggs are cracked and scrambled, creating a hearty, protein-rich main course.
Yes, you can. After soaking the chana dal, cook both dals in a heavy-bottomed pot with a lid. It will take significantly longer, about 45-60 minutes, for the dal to become completely soft. Add more hot water as needed during cooking.
Yes, it is a very balanced and nutritious dish. It's an excellent source of protein from both lentils and eggs, high in dietary fiber, and provides complex carbohydrates for sustained energy. Using ghee in moderation adds healthy fats.
One serving of approximately 1 cup (300g) contains around 390-430 calories. The exact count can vary based on the amount of ghee and optional butter used.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. To reheat, gently warm it in a pan over low heat, adding a splash of hot water to restore its original consistency.
Yes, you can. However, the combination of chana dal for texture and moong dal for creaminess is what gives this dish its characteristic consistency. If using only chana dal, ensure it's cooked until very soft. If using only moong dal, the dish will be much softer and cook faster.