Mixed Dal With Egg And Potato
Dal with egg potato is one dish I have been eating since childhood. This curry is easy to make, hearty and healthier. It is mildly spiced and a unique combination dish. Mixed dal with egg and potato can be perfectly paired with plain rice, ghee rice, jeera rice or any Indian flatbread.
Equipment
- pressure cooker
- frying pan
Ingredients
- ½ cup masoor da / red lentil
- ¼ cup yellow moong dal / yellow petite lentil
- ¼ cup toor dal / split pigeon peas
- 2 large potato cubed
- 4 nos hard boiled eggs
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds / jeera
- 1 sprig curry leaves
- 3 cloves garlic chopped
- 1 large onion chopped
- 2 nos dry red chilly broken
- 1 medium tomato chopped
- 1 teaspoon turmeric powder
- ½ teaspoon red chilly powder
- 1 tablespoon salt or as per taste
- 2 tablespoon oil
- Few coriander leaves chopped
- Water as required
Instructions
- Add all the dal in a bowl. Wash for 3-4 times. Add water, soak them and keep aside while making the other ingredients ready.
- Peel the hard boiled eggs and make 2-3 slashes or prick them around with a fork.
- Heat oil in a pan, add the eggs and fry them slightly.
- In the same oil add the cumin seeds, mustard seeds, curry leaves and let it crackle.
- Add in garlic, onion, dry red chilli and saute till onion turns soft.
- Add in tomato and let it turn mushy.
- Add in turmeric powder, red chilly powder, salt to taste and saute for a minute.
- Pour the pressure cooked dal, potato, fried egg and let it come to a boil.
- Add in water as required and let it boil for about 5 minutes.
- Add chopped coriander leaves if using, give a quick stir and take off the heat.
- Serve hot with your choice of rice or any flatbread.