Moth Dal with Egg Bhurji
Earthy, creamy moth bean dal topped with spicy scrambled eggs. This rustic Rajasthani-style combination is hearty, protein-packed, and comes together in one pan. Perfect for scooping up with roti or rice.
For 4 servings
- prep
Soak the moth dal.
Wash 1 cup moth dal. Soak in enough water to cover for 6 hours. Drain and set aside.
- pressure cook · ~10 min
Pressure cook the dal.
Add drained moth dal to a pressure cooker with 2.5 cups water and a pinch of salt. Cook on medium-high heat. After the first whistle, lower the heat and cook for 8-10 minutes. Let the pressure release naturally.
TIPNatural release is key — it finishes cooking the dal gently without making it mushy. - temper · ~10 min
Make the tempering for the dal.
1.Heat 1 tsp ghee in a kadhai over medium heat.2.Add cumin seeds and let them crackle (30 seconds).3.Add 1 chopped onion and sauté until golden (5-7 minutes).4.Add chopped ginger, garlic, and 2 slit green chilies. Sauté until fragrant (1-2 minutes). - saute · ~7 min
Cook the masala base.
1.Add chopped tomatoes and a pinch of salt. Cook until soft and oil separates (4-5 minutes).2.Add turmeric powder, coriander powder, and red chili powder. Stir and cook for 1 minute until fragrant.TIPCook the spices well — a raw taste will ruin the dal's depth. - simmer · ~12 min
Simmer the dal with the masala.
Add the cooked moth dal to the masala base along with its cooking water. Stir well. Add a splash of water if the dal is too thick. Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally. Mash some of the dal against the side of the pan for a creamier texture. Finish with lemon juice and garam masala. Turn off the heat.
TIPMashing a portion of the dal thickens the gravy naturally without any cream or butter. - saute · ~8 min
Prepare the egg bhurji.
1.Heat 1 tsp oil in a separate pan over medium heat.2.Add 1 chopped onion and 1 chopped green chili. Sauté until translucent (3-4 minutes).3.Pour in the whisked eggs. Let them set for 20 seconds, then scramble vigorously with a spatula.4.Cook until the eggs are soft, just set, and slightly moist (2-3 minutes). Do not overcook.TIPRemove eggs from heat while still slightly wet — carryover heat finishes them to the perfect soft, creamy texture. - assemble
Top the dal with egg bhurji.
Ladle the hot moth dal into serving bowls. Spoon the egg bhurji generously over the top of each portion.
- garnish
Garnish with fresh cilantro and serve hot.
Sprinkle chopped cilantro over the assembled dish. Serve immediately with roti or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the moth dal for a full 6 hours to ensure even cooking and a creamy texture without breaking apart.
- 2Let the pressure release naturally after cooking the dal; this gentle finish prevents mushiness.
- 3Cook the masala base until oil separates from the tomatoes and spices for a deep, non-raw flavor.
- 4Mash some of the cooked dal against the pan to thicken the gravy naturally without any cream or butter.
- 5Cook the egg bhurji until just set and still slightly moist — residual heat will finish it perfectly.
- 6Add the lemon juice and garam masala only after turning off the heat to preserve their bright aroma.
Adapt it for your goals.
Low-oil
Replace ghee in the tempering with 1 teaspoon of mustard oil or a neutral oil spray. Cook the masala using a non-stick pan with minimal oil to reduce fat while retaining aroma.
high proteinHigh-protein
Add 100g of crumbled paneer or cubed tofu to the egg bhurji for extra protein. Also stir in a handful of boiled or canned chickpeas into the dal for a more substantial meal.
veganVegan
Substitute the eggs with a tofu scramble (crumbled firm tofu sautéed with turmeric and black salt) and use a neutral oil instead of ghee. The dish remains hearty and flavorful.
jainJain
Omit the eggs and replace onions and garlic with asafoetida (hing) and a generous amount of minced ginger and green chili. The dal tempering works beautifully without alliums.
Why this is on our healthy list.
Rich in Plant Protein
Moth beans are a legume powerhouse, providing complete plant-based protein when paired with grains like roti or rice.
Good Source of Iron
Moth dal contributes dietary iron essential for healthy blood cells. Pair with lemon juice to enhance absorption.
High in Dietary Fiber
The combination of moth dal and onions delivers soluble fiber that supports digestion and promotes satiety.
Low in Saturated Fat
With just 1 teaspoon of ghee and 1 teaspoon of oil for the entire recipe, this dish is naturally low in saturated fats while still being satisfying.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin in the tempering are rich in antioxidants that help reduce inflammation in the body.
Frequently asked questions
Soak the dal for at least 6 hours; insufficient soaking leads to hard beans. Also ensure you cook for 8-10 minutes after the first whistle with natural pressure release.
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