Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Roadside-café style yellow lentil dal with eggs scrambled through and a sizzling garlic and chilli finish.
Equipment: Saucepan, large frying pan
Measures and names
Ingredients
- 5 eggs, beaten
- 100 g red lentils, rinsed
- ½ tsp ground turmeric
- 1 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tomato, chopped
- 1 tsp chilli powder
- 1 tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Lemon wedges, to serve
Method
- Put the lentils and turmeric in a saucepan with 500 ml water. Bring to the boil and simmer for 15 minutes until soft, then whisk to break them up and season with salt.
- Meanwhile, heat the oil in a large frying pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes until golden.
- Add the garlic, ginger and chilli for 1 minute, then the tomato and chilli powder for 2 minutes.
- Pour in the beaten eggs and stir gently for 1–2 minutes until softly scrambled.
- Tip the cooked lentils into the pan, add the garam masala, and simmer for 2 minutes. Scatter with coriander and serve with lemon wedges.
Swaps and tips
Dhaba is the name for roadside cafés in north India, where egg tadka is a favourite. Don't overcook the eggs: they finish cooking in the dal.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 34 g | 8 g | 22 g | 471 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
