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.



  • 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



  • 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

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