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Malka daal with eggs
Malka daal with eggs

Before you jump to Malka daal with eggs recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to malka daal with eggs recipe. You can have malka daal with eggs using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Malka daal with eggs:
  1. Get Kali masoor daal (Black lentil gram) ½ kg (washed)
  2. You need 1 litre Pani (Water)
  3. Take Lehsan paste (Garlic paste) 1 & ½ tsp
  4. Get Adrak paste (Ginger paste) 1 & ½ tsp
  5. Use 1 tsp Zeera powder (Cumin powder)
  6. Prepare 1/2 tsp Garam masala powder
  7. Prepare Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  8. Provide 1 tsp Haldee powder (Turmeric powder)
  9. Provide Namak (Salt) ½ tsp or to taste
  10. Prepare 1/2 Cup Dahi (Yoghurt ) grinded
  11. You need 1/2 Cup Oil
  12. Prepare 4 Eggs boiled
  13. Use Tadka:
  14. You need 3/4 Cup Oil
  15. Get Pyaz (Onion) sliced 1 small
  16. Prepare 5-6 Sabut lal mirch (Whole red chilies)
  17. Provide Lehsan (Garlic) cloves 4-5
  18. Get Zeera (Cumin seeds) 1 & ½ tsp
  19. You need 1/2 tsp Garam masala powder
Instructions to make Malka daal with eggs:
  1. In pot,add black lentil gram,water,garlic paste,ginger paste,cumin seeds,garam masala powder,red chili powder,salt and turmeric powder,bring it to boil and mix well,cover and cook on low flame for 30 minutes or until tender.
  2. Add yoghurt,mix and mash well with the help of masher. Cook on low flame for 8-10 minutes and set aside.
  3. In frying pan,add oil and fry boiled eggs until golden brown,set aside and cut into two halves.
  4. Tarka: - Frying pan,add oil,onion and fry until translucent. - Add whole red chilies,garlic and mix well.
  5. Add cumin seeds and mix well.
  6. Add tadka on cooked black lentil gram and serve hot with boiled rice

Here's some good news for the vegetarians. An artificial egg made entirely from Moong Daal has been developed by Dr Kavya Dashora, Assistant Professor of the Centre for Rural Development & Technology, Indian Institute of Technology, Delhi. Watch. "I'd say the moustache I have is a nice touch to have as an egg, isn't that right ladies?" Layering up garnishes when serving a dal makes it taste extra special. This dal is topped with a tarka, tamarind sauce, crispy onions, root ginger and fresh herbs. Let's go to the inventor of instant noodles, maker of Cup Noodle/Cup Noodles, Nissin Foods of Japan.

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