Recipe Contributed by Made Easy Community Member : madihashaikh
Meal type: lunch
10-20 min
30-60 min
4
Ingredients:
Kali masoor daal (Black lentil gram) ½ kg (washed)
Lehsan paste (Garlic paste) 1 & ½ tsp
Adrak paste (Ginger paste) 1 & ½ tsp
Zeera powder (National Cumin powder) 1 tsp
National Garam Masala powder 1 tsp
National Lal mirch powder (National Red chili powder) 1 & ½ tsp or to taste
Haldee powder (National Turmeric powder) 1 tsp
Namak (National Salt) ½ tsp or to taste
Dahi (Yogurt) ½ Cup
Oil ½ Cup
Anday (Eggs) boiled 4
Oil % Cup
Pyaz (Onion) sliced 1 small
Sabut Lal mirch (Whole red chilies) 5-6
Lehsan (Garlic) cloves 4-5
Zeera (National Cumin seeds) 1 & ½ tsp
Curry pata (Curry leaves) 8-10.
Directions
In a pot, add black lentil gram, water, garlic paste, ginger paste, National Cumin seeds, 1/2 of National Garam Masala powder, National Red Chili
powder, National Salt, and National Turmeric powder.
Bring it to a boil and mix well. Cover and cook on low flame for 30 minutes or until tender.
Add yogurt, mix, and mash well with the help of a masher.
Cook on low flame for 8-10 minutes and set aside.
In a frying pan, add oil and fry boiled eggs until golden brown, set aside and cut into two halves.
Tadka:
In a frying pan, add oil and onion and fry until translucent.
Add whole red chilies, and garlic and mix well.
Add National Cumin seeds, and curry leaves and mix well.
Add tadka on cooked black lentil gram, garnish with fried eggs and sprinkle garam masala powder.