This dim diye chholar dal or chana dal cooked with eggs become my savior. Ever since this working from home has become the new normal, I have started facing serious challenge to pack the lunch box for hubby. Being into the emergency service, he has to attend office and for obvious reason, need to carry his home made lunch and everyday it is a head scratching moment for me to decide on the menu.
It goes really well with roti , so if you can pack a nice salad with it, you are done for a wholesome meal.
I have previously cooked musur dal with eggs. which is also well appreciated, but it was best enjoyed with rice.
Ingredients for Dim diye chholar dal
- Chholar dal / Chana dal – 1 cup , soaked in water for 3-4 hours
- Eggs – 3 – 4, boiled
- Onion – 1, finely chopped
- Garlic – 1 tbsp, chopped
- Ginger paste – 2 tsp
- Salt, Turmeric, Kashmiri red chilli powder
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Sugar – a pinch
- Green chilli – 4 -5
- Ghee – 1 tbsp
- Bayleaf, Whole red chilli, Cumin seeds
- Tomato sauce – 1 tbsp, to give it a tang
- Oil for cooking
How to make Dim diye Chholar dal:
Pressure cook the chana dal for one whistle. The idea is cook the dal till soft but the grains should keep its shape intact.
Soak the ground masalas ( salt, turmeric, kashmiri chilli powder, cumin powder and coriander powder) in half cup of water. This step really imparts a distinct taste.
Lightly fry the boiled eggs with a pinch of salt and turmeric. Keep aside.
In the same pan, add some more oil. Then tamper the oil with bayleaf, dry red chilli and cumin seeds, Let it crackle, then add the onion slices. I have fried the onion till translucent. After that, I have added chopped garlic. After 30 seconds, add the ginger paste and fry the masala well till the raw smell is gone.
Add the masala soaked in water at this stage. I have added a spoonful of tomato sauce as well to give it a nice tangy flavour. This step is purely optional though. Fry the masalas really well till oil starts coming out of the masalas.
Now pour the boiled chana dal along with the remaining water in the pressure cooker. Stir quickly to mix the dal with the masalas.
Once the dal starts boiling, add the fried eggs . I cut the eggs to half before adding it to the dal. Carefully place hot dals onto the egg pieces and increase the heat. Let it start bubbling.
Cook for 5-7 minutes over medium heat till the dal and masalas are well incorporated into one another. Keep a watch not to mash the dal. Once the gravy reaches the required consistency, add some broken green chilli.
Adjust the seasoning. Add the sugar at the end. Just before removing it from the heat, add a spoonful of ghee and let it melt.
Sprinkle some garam masala powder and serve dim diye chholar dal hot with roti or paratha.