Name: Ande wali Dal recipe by Sai Priya at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Black Masoor Dal - 1 /2 cup; Red Masoor Dal - 1/4 cup; Ginger paste - 1 tsp; Garlic paste - 1 tsp; Egg 2; Red chili powder - 1 tsp; Turmeric powder - 1/2 tsp; Coriander powder - 1 tbsp; Clove+black pepper+cinnamon - 1 tbsp; Tomato chopped - 1/2 cup; Fresh cream - 1 tbsp; Green chilis chopped - 2; Cooking oil - 1.5 tbsp; Salt per taste; Water - 3 to 4 cup

Ingredients Serving: 4

Black Masoor Dal - 1 /2 cup
Red Masoor Dal - 1/4 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Egg 2
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Clove+black pepper+cinnamon - 1 tbsp
Tomato chopped - 1/2 cup
Fresh cream - 1 tbsp
Green chilis chopped - 2
Cooking oil - 1.5 tbsp
Salt per taste
Water - 3 to 4 cup

Instructions

Soak your dal in water for minimum 2-3 hours. Now boil it in until it's soft and done. You can pressure cook for 2 whistles. Now take a pan and heat oil.
Add ginger garlic paste and saute for 2 minutes. Add coriander, chili, turmeric powder to oil and immediately add the cooked lentil. Mix well and cook for 2 minutes.
Add chopped tomatoes, green chilis and salt. Cover and cook till tomatoes are soft. Add cream and mix well.
Check the consistency of the gravy at this point. Add a little water if it's too dry as eggs need to be cooked in it. Mix powder of clove, black pepper, cinnamon, break the eggs on top of the dal.
Cover it and cook at a low flame until your eggs are perfect. Serve hot with Indian flat bread or ghee rice.

Similar Recipes