Punjabi Egg Tadka Dal

1. 1
   prep · ~10 min

   Boil the eggs.

   1.Place eggs in a saucepan and cover with water.

   2.Bring to a full boil then lower heat and simmer for 8 minutes.

   3.Transfer eggs to cold water, peel, and halve. Set aside.
2. 2
   pressure cook · ~20 min

   Pressure cook the dal.

   1.Drain soaked toor dal and masoor dal, then add to pressure cooker.

   2.Add 3 cups water, turmeric powder, and salt.

   3.Pressure cook for 4 whistles or until dal is fully soft and mushy.

   4.Let pressure release naturally. Whisk dal until smooth.
3. 3
   temper · ~7 min

   Make the tadka.

   1.Heat ghee in a kadai over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped garlic and dried red chilies. Sauté until garlic is golden.

   4.Add chopped onion and cook until translucent and edges brown.

   TIPLet the garlic turn properly golden — this builds the smoky depth that defines tadka dal.
4. 4
   saute · ~6 min

   Build the tomato masala.

   1.Add chopped tomato, ginger juliennes, and slit green chilies to the kadai.

   2.Sprinkle in red chili powder.

   3.Cook until tomatoes break down completely and ghee separates at the edges.
5. 5
   simmer · ~5 min

   Simmer dal with tadka and eggs.

   1.Pour the whisked dal into the kadai with the masala.

   2.Add 1/2 cup water if dal is too thick. Stir well.

   3.Gently slide in boiled egg halves.

   4.Simmer on low heat for 5 minutes so eggs absorb the flavor.

   TIPDon't stir too vigorously after adding eggs — the halves should stay intact.
6. 6
   other · ~2 min

   Finish and garnish.

   1.Sprinkle garam masala over the dal.

   2.Turn off the heat and rest for 2 minutes.

   3.Garnish with chopped coriander leaves.
7. 7
   serve

   Serve hot with steamed rice or roti.

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