Dim Diye Chholar Daal/ Bengal Gram Lentils Cooked With Eggs
I invited over some neighbours for a friendly dinner, they opted a weeknight; and also they specified that they wanted to have roti for dinner; and home-style food. Now, I have never served rotis to guests till now — parathas, yes; but not rotis. I was racking my brains to plan a menu that is not very mundane; yet is low on oil and spices — very home-style. This is one of the dishes that I served, and thankfully, we all enjoyed the fare.
Ingredients:
- Bengal Gram Lentils (Chholar Daal)
- Eggs
- Bay Leaves
- Salt
- Turmeric
- Green Chillies
- Cumin Seeds
- Cumin Seeds and Dried Red Chillies — dry roasted and powdered
- Cinnamon
- Cardamom
- Cloves
- Ginger Paste (little)
- Oil for cooking
Method:
- Wash the lentils and boil (I pressure cook) it with loads of water, salt to taste, turmeric (1 spoon) and green chillies to taste
- Boil Eggs
- De-shell and poke all around with a fork
- Smear with salt and turmeric
- Heat oil in a pan, shallow fry all around till golden on all sides and keep aside
- Temper the oil with bay leaves (1 or 2), the cumin seeds and garam masala (cinnamon, cardamon and cloves) that are coarsely crushed
- Add the ginger paste and cook a little
- Now stir in the boiled lentils and let the concoction come to a boil
- Add the fried eggs
- Sprinkle with the roasted spice powder
- Remove from heat, and serve with rice or roti