Mostly we prepare lentils as a vegetable item, when you add eggs with it, then the taste turns overwhelming. Lentil is a rich source of various necessary nutrients. So with eggs it turns healthy as well as tasty.

Ingredients:

• Masoor, mung & arhar dal/lentil – 250 gm
• Mustard oil- 4-5 tbsp
• Boiled eggs- 3
• Tomato-1
• Onion- 1
• Turmeric powder- ½ tsp
• Salt- As per taste
• Garlic- 4 pods
• Ginger- 1″ piece

Direction:

• For almost ½ an hour soak the lentils (3 types of dal) in water.
• Now pour the salt along with turmeric & water & allow it to boil till tender.
• Remove from the heat & keep it separately.
• Take off the skin of boiled eggs & use the fork to create incisions gently.
• Take the blender & blend the garlic along with the tomato, ginger & onion well (till you get the smooth paste).
• Take a kadai or chinese wok & heat oil on medium temperature.
• Pour the onion paste & stir well till it turns golden brown in colour.
• Now pour the boiled eggs & stir lightly for almost 2 minutes.
• When the eggs turn light golden as well as the paste turns dark brown pour a cup of water.
• Stir softly & allow the gravy to boil well.
• Minimize the heat & add the cooked lentils/dal.
• Stir well (but softly) to mix the all ingredients thoroughly & allow it to boil.
• Take it off from the heat & serve hot.