Masoor Dal With Scrambled Eggs Recipe - Lentil Curry With Eggs
A simple and delicious Masoor Dal recipe with scrambled eggs made creamy with the addition of coconut milk - try this for a healthy and quick mid week dinner.
Masoor Dal With Scrambled Eggs Recipe is a wholesome creamy lentil curry fortified with the goodness of scrambled eggs. This simple protein-rich curry is creamy thanks to the addition of coconut milk. You can either boil the eggs separately and add them to the prepared dal, or make a quick scramble and add simmer it in the dal.
Serve this Masoor Dal With Scrambled Eggs along with Parathas, Phulkas or Naans along with a Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes for sumptuous North Indian style dinner.
If you like this recipe, here are a few more Egg recipes that you can try for your weeknight dinners.
10 M
35 M
45 M
2 Servings
Ingredients
- 2 Whole Eggs
- 1/2 cup Masoor Dal (Whole)
- 1/2 cup Coconut milk , thick
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 3 Green Chillies , chopped
- 1/4 cup Mint Leaves (Pudina) , chopped
- 1 teaspoon Ginger Garlic Paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1/4 teaspoon Cumin powder (Jeera)
- 1 pinch Asafoetida (hing)
- Salt , to taste
- 1 teaspoon Mustard seeds
- 6 Curry leaves
- 2 teaspoons Cooking oil
How to make Masoor Dal With Scrambled Eggs Recipe - Lentil Curry With Eggs
To begin making the Egg Masoor Dal Recipe first, thoroughly wash the masoor dal in running water.
Then add it to a pressure cooker along with 1 and ½ cups water and place it on the heat. Allow it to cook till you hear three whistles. Then turn off the heat and set the cooker aside so the pressure can release naturally.
When you are able to open the pressure cooker with ease, after the pressure has naturally released, mash the dal with the back of a ladle and set it aside.
Place a kadai on the heat. Heat 2 teaspoons oil and add in the mustard seeds followed by the curry leaves and allow them to crackle.
Next, add chopped onions and green chilies and saute for a couple of minutes.
Now add in the ginger garlic paste and saute until the raw smell of ginger and garlic goes away.
Then, add the chopped tomatoes and cook them till they are mushy
At this stage, add mint leaves and stir well.
Add turmeric powder, garam masala and cumin powder. Mix well and simmer for a while longer till the masalas come together.
Now, to scramble the eggs, turn the heat down and break the eggs one by one directly into the pan.
Gently but continuously keep stirring the eggs till they are scrambled and cooked solid.
Once the eggs are cooked, add the mashed masoor dal and asafoetida and mix well.
Pour in 1/2 cup of water, stir and cover the kadai. Cook the dal, covered, for 5 minutes on low-medium heat.
Finally, add the coconut milk and salt to taste. Stir well and cook covered for 7-10 minutes, then turn the heat off.
Serve Masoor Dal With Scrambled Eggs along with Parathas, Phulkas or Naans along with a Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes for sumptuous North Indian style dinner.
Preeti Tamilarasan
I am an Engineering graduate and was looking for a challenging yet interesting career. After realizing my interest towards food, I started a blog in early 2012 specializing Indian food. In the last 3 years, I have been able to come up with more than 1000 recipes. I am still trying to learn the cuisine as well as food photography. I've contributed recipes to Aval Kitchen (a popular Tamil Magazine), Complete Wellbeing Magazine, The Society & Honest Cooking.
