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A comforting and protein-packed twist on the classic dal tadka. Creamy lentils are simmered with perfectly boiled eggs and finished with a fragrant tempering of spices, creating a wholesome and satisfying meal.
For 4 servings
Preparation
Pressure Cook the Dal
Prepare the Base Masala
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A comforting and protein-packed twist on the classic dal tadka. Creamy lentils are simmered with perfectly boiled eggs and finished with a fragrant tempering of spices, creating a wholesome and satisfying meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 348.24 calories per serving with 17.27g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Prepare Final Tadka and Serve
Omit the eggs and replace ghee with a neutral vegetable oil or coconut oil for a completely plant-based meal.
Increase the number of green chillies or add 1/4 tsp of regular red chilli powder along with the Kashmiri chilli powder for extra heat.
Add a pinch of smoked paprika to the final tadka for a smoky flavor reminiscent of roadside dhabas.
You can add vegetables like chopped spinach, carrots, or peas to the masala base to make it more nutritious.
Combining lentils and eggs creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
The high dietary fiber content in toor dal aids in maintaining a healthy digestive system, prevents constipation, and promotes satiety, helping with weight management.
Lentils are a great source of iron and folate, which are crucial for producing red blood cells and preventing anemia, thereby boosting energy levels.
The complex carbohydrates from the dal provide a steady release of energy, keeping you full and energized for longer periods without causing sharp spikes in blood sugar.
Yes, it is a very healthy and balanced dish. It's an excellent source of protein from both lentils and eggs, high in dietary fiber which aids digestion, and provides essential vitamins and minerals.
One serving of Egg Dal Tadka contains approximately 350-400 calories, making it a substantial and nutritious main course.
Absolutely. While toor dal is traditional, you can use masoor dal (red lentils), which cooks faster, or a mix of toor and moong dal for a different texture.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The dal will thicken upon cooling, so you may need to add a little hot water while reheating.
Yes. Use the 'Sauté' mode to prepare the base masala. Then add the soaked dal and water, and pressure cook on 'High' for 8-10 minutes. Do a natural pressure release. Add the boiled eggs and prepare the final tadka separately.