I am becoming so obsessed with dal cooked with eggs that I cooked this Dim diye Muger Dal this time. I have already tried Eggs with Chana Dal and eggs with Musur dal. This is the new entrant in that genre and it is also equally good. You may serve this with some plain rice or roti and a salad and a satisfying meal would be served within a very less time.
Ingredients for Dim diye Muger Dal
- Mug or Mung Dal – a small bowl
- Eggs – 3
- Onion – 1, big
- Bayleaf,cumin seeds and whole garam masala for tempering
- Green chili – 2-3
- Ginger Garlic paste – 1 tbsp
- Salt, Turmeric, Kasmiri chili powder
- Tomato puree – 1 tsp
- Oil for cooking
- Ghee – 1 tsp
- Garam Masala Powder – a pinch
How to make Dim diye Muger Dal
To start with, wash and boil the dal with a pinch of salt, turmeric and few green chilis. Boil the egg and shell them.. Chop the onion, puree the tomato.
In a pan, add oil, when it is hot, add a pinch of salt and turmeric and then release the eggs afte rgiving a slit or two on the suface, This will ensure that the eggs are colored evenly and it don’t burst when touching the hot oil.
In the same pan, add bayleaf, cumin seeds and whole garam masala. Let it splutter.
Add chopped onion with a pinch of salt and fry till translucent.
Add the ginger garlic paste, tomato puree and green chili. Fry well till the raw smell is gone.
Now add the boiled dal and mix well with the masala.
Fry well and then add the red chili powder, turmeric powder, a pinch of sugar and salt. Mix thoroughly.
Now add 2 cups of hot water and bring it to a boil.
When the dal is cooked through and gravy thickens, add the fried eggs. I cut them into half before adding it to the dal.
Give it a final boil, adjust the seasoning, add ghee and garam masala powder and you are done.
Serve with plain rice and a big salad.