Vaal dal masala curry with egg

This is protein rich vaal dal masala gravy with eggs.
Vaal dal/ anapa gingala pappu( Telugu) – 200 Gms, ( Dal is pressed out from vaal beans and used),
Onion – 2 medium , cut into small pieces,
Tomato – 1 medium , chopped into small pieces,
Eggs – 2to 3,
Jeera powder – 1/8 Tsp,
Dhania powder – 1 Tablespoon,
Red chilli powder – 1/2 Tsp,
Green chilli – 2, each slit into two,
Garam masala – 1/4 Tsp,
Ginger garlic paste – 1/2 Tsp,
Cloves – 2,
Cinnamon – 2 – 1/4″ pieces,
Oil – 3 Tablespoons,
Chopped coriander – 1 Tablespoon,
1).Heat oil in Kadai or cooker, add cloves, cinnamon, onion pieces and chilli. Fry till onion turns pink. Add ginger garlic paste, fry till raw smell goes.
2).Add tomato, cook till it becomes mushy. Add haldi, dhania powder, jeera powder, red chilli powder, mix well and cook for a minute.
3).Now add vaal dal, salt ,garam masala, and 200 ml.water.Cover and cook under low flame till dal becomes tender but not mashed. If gravy is very thick, about 50 ml. Of hot water can be added.
4).Now break eggs one by one and drop both yellow and white into the gravy. Do not mix or stir. Cover and let it be on fire for 2 minutes with out stirring.
5).Remove the lid and gently break the (solidified eggs) eggs into chunks. Continue cooking for few seconds. Sprinkle coriander leaves and remove from fire.
6).Serve with masala rice prepations/ chapati, pooris/ dosa etc.
You can quickly finish off cooking of dal ( step 3 )in pressure cooker for 2 whistles. Later add the eggs and proceed as above.


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