Loading...
A traditional Goan delight featuring soft, savory pancakes made from urad dal, served with a robust and spicy minced egg curry. This protein-packed meal is perfect for a hearty breakfast or a satisfying lunch, offering a beautiful balance of textures and flavors.
For 4 servings
Prepare and Ferment the Polo Batter (4-6 hours soaking + 8-12 hours fermentation)
Prepare the Eggs (15 minutes)
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A traditional Goan delight featuring soft, savory pancakes made from urad dal, served with a robust and spicy minced egg curry. This protein-packed meal is perfect for a hearty breakfast or a satisfying lunch, offering a beautiful balance of textures and flavors.
This goan recipe takes 75 minutes to prepare and yields 4 servings. At 540.66 calories per serving with 25.33g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Keema Masala (15 minutes)
Finish the Egg Keema (5 minutes)
Cook the Urad Dal Polos (15 minutes)
Serve
Replace the egg keema with a paneer bhurji (scrambled Indian cottage cheese) or a mixed vegetable keema using finely chopped carrots, peas, and beans.
Increase the amount of green chilies and red chili powder in the keema. You can also add a pinch of black pepper powder for extra heat.
Add 2-3 tablespoons of freshly grated coconut to the polo batter just before making the polos for a classic Goan touch and a slightly sweet flavor.
Combines plant-based protein from urad dal and high-quality animal protein from eggs, essential for muscle repair, growth, and overall body function.
The complex carbohydrates from rice and dal provide a steady supply of energy, preventing blood sugar spikes and keeping you full for longer.
Urad dal is an excellent source of fiber, which aids digestion, promotes a healthy gut microbiome, and helps in managing cholesterol levels.
This dish provides important minerals like iron, magnesium, and potassium from the lentils and spices, contributing to better blood health and cellular function.
Yes, it is a well-balanced and nutritious meal. The urad dal and eggs provide a high amount of protein, the rice offers complex carbohydrates for energy, and the dish is rich in fiber. To make it healthier, you can reduce the amount of oil used.
One serving of Urad Dal Polo with Egg Keema contains approximately 750-800 calories, making it a substantial and filling meal. The exact count can vary based on the amount of oil used and serving size.
Lack of fermentation is usually due to cold temperatures. Ensure the batter is placed in a consistently warm spot. Other reasons could be using old dal, over-rinsing the dal (which removes natural yeasts), or adding too much salt initially.
Store the polos and egg keema in separate airtight containers in the refrigerator. The keema will last for up to 2 days, and the polos for 1-2 days. Reheat the polos on a tawa and the keema in a pan or microwave before serving.
Yes, the fermented batter can be stored in the refrigerator for up to 3-4 days. Bring it to room temperature for about 30 minutes before making the polos.