Instructions
1
To make egg masoor dal, first wash the lentil lentils thoroughly.
2
Now put 1-1 / 2 cups of liquid and lentils in a pressure cooker.
3
Turn off the cooker and low-boil till 3 cities come.
4
Close the cooker and let the pressure filter automatically.
5
Open the cooker and mash the lentils.
7
Now toasty 2 teaspoons of oil in a cooking vessel.
8
mix in mustard seeds, curry leaves and low-boil for 15 seconds.
9
After 15 seconds, mix in green onions, green chilies and low-boil for 2 mins.
10
mix in tomatoes after 2 mins and low-boil till they become soft.
11
After it becomes soft, mix in mint leaves and toss together.
12
After 30 seconds, mix in turmeric dusting seasoning, garam masala and cumin dusting seasoning to it.
13
toss together and low-boil for 3 to 4 mins.
14
Now break the eggs one by one and put them in the cooking vessel.
15
Keep stirring it until the egg is cooked well.
16
After the egg is cooked, mix in mash lentils, asafoetida and toss together.
17
Once cooked, mix in 1/2 cup liquid and toss together.
18
lid the lentils and let them low-boil for 5 mins.
19
Finally mix in coconut whole milk, seasoning and low-boil for 7 to 10 mins.
21
offer Egg Masoor Dal with Aloo Amritsari and Tawa Paratha for dinner.