Mung Dhal egg curry

• Mung dal - 100g
• Onion - 1/2 medium
• Garlic - 1 small clove (optional)
• Green Chilli - 2
• Tomato - 1 small
• Ghee - 1 tsp or Butter - 5g (optional)
• Lemon juice - 2 tsp
• Oil - 1 tblsp
• Curry leaves - 6-7
• Water - as required
• Salt - to taste

​Spice powders:

• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp
• Ground fennel - 1/2 tsp

Ingredients to make an Omlette

• Egg medium - 3
• Indian Onion shallots - 10 or 1 small onion
• Turmeric powder - 1/8 tsp
• G.Chilli -1
• Ground pepper - 1/8 tsp
• Salt - to taste
• Oil - 2-3 tblsp

1. Rinse the dal and drain it.
2. Chop the Onion, tomato and chilli. Wash the curry leaves.
3. ** Heat a pressure cooker pan on the stove.
4. ** Add dal, about 225ml of water, garlic, onion, tomatoes, chilli powder and turmeric powder.
5. ** Cover and pressure cook. Switch off after two whistles and open when the pressure is gone. Do not open the pressure cooker when there is any pressure left.
6. Add water to make it into a curry texture and stir.

1. Chop the onion and chilli into fine shreds.
2. Add turmeric powder, ground pepper and 1/4 tsp of salt to the chopped onion and mix well.
3. Beat all the eggs well and add the finely chopped onion, chilli and spice mix. Beat well.
4. Heat a frying pan on a stove. Add oil.
5. Separate the egg mixture into two.
6. Pour half of the egg mixture to the pan.
7. Fry on both sides. Take care when turning it over.
8. When the omlette is ready, cut into 4-6 triangles and put them in the pan of mung dhal.
9. Repeat the previous 2 steps for the remaining egg mixture.

1. Heat a small frying pan on a stove.
2. Pour oil into the pan.
3. When the oil is hot enough, season with curry leaves and ground fennel.
4. Fry for about half a minute and switch off the heat.
5. Add this seasoning to the pan of dal.
6. Add butter/ghee, lemon juice, salt and more water if needed to the pan of dal &eggs.
7. Stir well; Cover and let it boil for about 2-3 mins.
8. Mung dhal curry with egg omlette is ready to be eaten.

1. Heat a 3-4 ltr saucepan on a high heat.
2. Add dal, about 750ml of water, garlic, onion, tomatoes, chilli powder and turmeric powder.
3. Once the water starts boiling, simmer the heat, cover and cook 30-35 mins or until the dal is cooked. Leave the lid half open to stop the water overflowing.
4. Open the lid, stir few times and make sure there is enough water left.
5. If there is not enough water left for the dal to be cooked, add more water and let it cook.
6. Switch off the pan after checking whether the dal is cooked well and in soft texture but not too soft.

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