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A hearty and protein-packed Punjabi dhaba classic. Creamy mixed lentils are simmered with spices and topped with a flavorful egg scramble. Perfect with hot rotis or rice for a satisfying meal.
For 4 servings
Pressure Cook the Dals
Prepare the Egg Masala (Bhurji)
A hearty and protein-packed Punjabi dhaba classic. Creamy mixed lentils are simmered with spices and topped with a flavorful egg scramble. Perfect with hot rotis or rice for a satisfying meal.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 418.05 calories per serving with 19.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine Dal and Eggs
Prepare the Final Tadka (Tempering)
Garnish and Serve
Replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese). Add the paneer after the masala is cooked and sauté for 2 minutes before adding the dal.
Substitute eggs with crumbled firm tofu and use a neutral oil instead of ghee for the final tadka.
Use the 'dhungar' method. After the final tadka, place a small steel bowl in the center of the dal, add a piece of hot charcoal, pour a drop of ghee on it, and cover the pot for 2-3 minutes to infuse a smoky flavor.
Increase the green chilies to 3-4 or add a slit green chili to the final tadka along with the dried red chilies for an extra layer of heat.
This dish combines high-quality protein from eggs with plant-based protein from a mix of lentils, making it excellent for muscle repair, growth, and satiety.
The combination of chana, toor, and masoor dal provides a significant amount of dietary fiber, which promotes healthy digestion, aids in regular bowel movements, and helps manage blood sugar levels.
Lentils are a source of complex carbohydrates and iron, which provide a slow and steady release of energy, preventing energy spikes and crashes and helping to combat fatigue.
This dal is a good source of essential minerals like iron, magnesium, potassium, and folate, which are vital for blood production, nerve function, and overall cellular health.
Yes, it is a very healthy and balanced dish. It's an excellent source of protein from both lentils and eggs, and rich in dietary fiber from the lentils, which aids digestion. Using ghee in moderation provides healthy fats.
One serving of Punjabi Egg Tadka Dal contains approximately 450-500 calories, depending on the amount and type of oil and ghee used. It's a substantial and filling main course.
Absolutely. While this combination is classic, you can use any mix of yellow or red lentils you have on hand, such as only toor dal or a mix of moong dal and masoor dal.
You can cook the dals in a regular heavy-bottomed pot. It will take significantly longer, around 60-75 minutes, for the dals to become completely soft. Ensure you add more hot water as needed during the cooking process.
Store the dal in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. To reheat, add a splash of hot water to loosen the consistency and heat it on the stovetop or in the microwave until hot.
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