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“Delicious Mixed Dal With Eggs Very Simple, Yet Very Clever”

“Delicious Mixed Dal With Eggs Very Simple, Yet Very Clever”

 

This clever recipe of making mixed dal with eggs gives an ordinary dish of pulses a delicious twist. It’s pretty easy and straight forward to make, yet certainly more tasteful than just an ordinary dal is by itself. To cook this we’ll first start off with boiling three different pulses together, then we’ll prepare a unique paste to flavour it and will mix them together.

In the end we will garnish it with slices of boiled eggs and some fresh coriander leaves (shown step by step below) and that’s about it. I promise you it’s as simple, believe me you can easily do it.

The ease of making this recipe is one thing but its nutritive value opens up an entirely new chapter. This dish has three kind of essential pulses (Moong, Arhar, Masoor) which are high in proteins and carbohydrates and are virtually fat free. These by themselves can fulfil your nutrition requirements for a meal, plus if you add the benefits of the wonder food (eggs). You can imagine how nutritious this simple dish becomes.

I think I’ve said enough and its time you experience it for yourself. But before we get down to cooking, you’ll need to get the ingredients listed below.

Ingredients

(serves two)

  • Two large tomatoes and onions medium chopped.
  • three boiled eggs
  • Half a teaspoon of finely chopped ginger and garlic each.
  • Half a cup of moong dal (split green gram), masoor dal (red lentil) and arhar dal (split red gram) each.
  • Half a teaspoon of zeera (cumin seeds).
  • A pinch of heeng (asafoetida), salt to taste.
  • One green chilli cleared of its seeds and finely chopped.

Note: If you struggle with boiling, peeling eggs, then
go here and learn how to get          perfect hard boiled eggs every time.

Method

To start making mixed dal with eggs, put the three pulses in a pressure cooker and add 2 1/2 cups of water, half a teaspoon of salt and a pinch of turmeric powder to it. Then set the cooker on high flame with lid closed and give it a whistle. Put this aside we’ll use it later.

Now heat some oil in a pan (around 4 tbsp.) and put a pinch of heeng (asafoetida) and half teaspoon of Zeera (cumin seeds) in it, and quickly stir for two seconds. Soon after add the finely chopped ginger and garlic to it and stir for another five seconds.Note: before you add these whole spices, make sure you’re cooking on low heat. The dish is ruined if you burn them.

Now quickly add chopped onions and sauté them till they are Golden Brown.

Then add the chopped tomatoes and green chillies to it and cook them on medium to low heat till oil and paste begins to separate as shown below.Note: this process may take a while, so make sure you keep stirring it or else the paste starts sticking to the pan.

When you feel the paste is ready, add the boiled dal we had prepared earlier to it and mix well. Now add salt to taste and cook for no longer than 5 min.

And for the last step, take out the now ready dal in a serving bowl and place slices of boiled eggs as shown below. That’s it our mixed dal with eggs is ready, enjoy it with rice or chapattis.