Medium

unit

Onion

Garlic

head

Chilli powder

Cumin

teaspoon

Cumin seed

tea spoon

Clarified butter (ghee)

Mustard seed

Garam Masala

Coriander powder

kagzi egg tadka daal

Start by preparing the dal. Wash the split red lentils (masoor dal) thoroughly and add them to a large pot. Add 4 cups of water, green chilies, turmeric powder, and a pinch of salt. Cook the dal until it's soft and mushy. This will take about 20-25 minutes. You can use a pressure cooker to expedite the process if you prefer.

While the dal is cooking, heat oil or ghee in a separate pan over medium heat. Add dried red chilies, cumin seeds, and mustard seeds. Let them splutter. Add minced garlic, grated ginger, and finely chopped onions. Sauté until the onions turn translucent.

Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate. Add red chili powder, garam masala, cumin powder, and coriander powder. Cook the spices for a couple of minutes

Once the dal is cooked, add it to the spice mixture in the pan. Stir well to combine. Simmer the dal for 5-10 minutes, allowing the flavors to meld together. Adjust the seasoning as needed

Gently add the boiled eggs to the dal and cook for another 5 minutes. Garnish the Kagzi Egg Tadka Dal with fresh coriander leaves.

Serve hot with rice or Indian bread of your choice

Medium

180 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

25 min.

Step #2

0

Step #3

0

Step #4

10 min.

Step #5

5 min.

Step #6

0

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