Urad Dal Polo with Egg Keema

Name: Urad Dal Polo with Egg Keema
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup urad dal (soaked 4 hours and drained); 1.5 cup all-purpose flour; 0.5 tsp salt (divided); 1 tsp sugar; 0.5 tsp fennel seeds (lightly crushed); 2 tbsp oil (for dough and cooking the polo); 0.5 cup water (or as needed for grinding and dough); 6 pcs eggs; 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(32)

TASTE SCORE

8/10

This comforting Bengali-style combo brings together soft urad dal polo flatbreads and a lightly spiced egg keema. It is hearty without feeling too heavy, and the mild spices let the earthy dal and rich eggs shine.

PREP

25m

COOK

35m

SERVES

1 SERVING CONSISTS OF 2 URAD DAL POLOS AND APPROXIMATELY 3/4 CUP OF EGG KEEMA.

552 cal

SERVINGS

METHOD · 9 STEPS

prep · ~240 min
Soak the urad dal.
Rinse the urad dal well and soak it in enough water for 4 hours. Drain completely before grinding.
TIPDrain well so the dough does not turn sticky.
boil · ~12 min
Boil the eggs.
Place the eggs in a pan with water, bring to a boil, then cook until hard-boiled. Cool, peel, and keep aside.
mix · ~8 min
Make the polo dough.
1.Grind the soaked urad dal with a little water to a smooth, thick paste.
2.Transfer it to a bowl and add all-purpose flour, sugar, fennel seeds, 0.25 tsp salt, and 1 tbsp oil.
3.Mix and knead into a soft dough, adding a little water only if needed.
rest · ~15 min
Rest the dough.
Cover the dough and let it rest for 15 minutes so it becomes easier to roll.
saute · ~12 min
Cook the masala for the egg keema.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until lightly golden, about 5 to 6 minutes.
3.Add ginger, garlic, and green chili, then cook for 1 minute.
4.Add tomato, turmeric powder, red chili powder, black pepper, garam masala, and the remaining 0.25 tsp salt.
5.Cook until the tomato softens and the masala looks dry and fragrant.
TIPKeep the masala fairly dry so the keema sits well with the polo.
mix · ~3 min
Make the egg keema.
Grate or finely crumble the boiled eggs into the pan. Mix well with the masala and cook for 2 to 3 minutes. Finish with coriander leaves and take it off the heat.
assemble · ~7 min
Shape the polo.
1.Divide the dough into 4 equal balls.
2.Roll each one into a medium-thick round using a little dry flour if needed.
3.Keep the rounds slightly thick so they stay soft after cooking.
fry · ~15 min
Cook the polo.
1.Heat a tawa or skillet over medium heat.
2.Cook one rolled polo until light spots appear on the first side.
3.Flip, brush lightly with oil, and cook both sides until golden with a few darker spots.
4.Repeat with the remaining dough rounds.
TIPCook on medium heat so the inside cooks through without the outside turning too dark.
serve
Serve the polo hot with egg keema.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the soaked urad dal to a thick paste; a runny paste makes the polo dough sticky and hard to roll.
2
Resting the dough for the full 15 minutes helps the flour hydrate and makes the polo softer on the tawa.
3
Roll the polo slightly thicker than chapati so it stays tender and pairs better with the dry egg keema.
4
Cook the onion only to light golden, not deep brown, so the egg keema keeps its mild Bengali-style flavor.
5
Let the tomato masala dry down well before adding the grated eggs, or the keema can turn wet and clumpy.
6
Grate the boiled eggs instead of chopping for a finer, keema-like texture that coats evenly with the spices.
7
Stack cooked polo in a covered cloth-lined container to keep them soft until serving.