Masoor Dal With Scrambled Eggs Recipe - Lentil Curry With Eggs

Step 1: To begin making the Egg Masoor Dal Recipe first, thoroughly wash the masoor dal in running water

Step 2: Then add it to a pressure cooker along with 1 and ½ cups water and place it on the heat

Step 3: Allow it to cook till you hear three whistles

Step 4: Then turn off the heat and set the cooker aside so the pressure can release naturally

Step 5: When you are able to open the pressure cooker with ease, after the pressure has naturally released, mash the dal with the back of a ladle and set it aside

Step 6: Place a kadai on the heat

Step 7: Heat 2 teaspoons oil and add in the mustard seeds followed by the curry leaves and allow them to crackle

Step 8: Next, add chopped onions and green chilies and saute for a couple of minutes

Step 9: Now add in the ginger garlic paste and saute until the raw smell of ginger and garlic goes away

Step 10: Then, add the chopped tomatoes and cook them till they are mushyAt this stage, add mint leaves and stir well

Step 11: Add turmeric powder, garam masala and cumin powder

Step 12: Mix well and simmer for a while longer till the masalas come together

Step 13: Now, to scramble the eggs, turn the heat down and break the eggs one by one directly into the pan

Step 14: Gently but continuously keep stirring the eggs till they are scrambled and cooked solid

Step 15: Once the eggs are cooked, add the mashed masoor dal and asafoetida and mix well

Step 16: Pour in 1/2 cup of water, stir and cover the kadai

Step 17: Cook the dal, covered, for 5 minutes on low-medium heat

Step 18: Finally, add the coconut milk and salt to taste

Step 19: Stir well and cook covered for 7-10 minutes, then turn the heat off

Step 20: Serve Masoor Dal With Scrambled Eggs along with Parathas, Phulkas or Naans along with a Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes for sumptuous North Indian style dinner