Eggs in dal tadka, 2 ways

I was going to write this whole different story. I was going to say something about how I never order dal in a restaurant in America even though it’s all I always want. I can never get myself to pay the money they ask knowing that this is the food every class of Indian eats but it is a staple for those who can’t afford much more. I was also going to ramble about how annoyed I get when people talk about lentils like it’s a “trend” and I just. can’t. handle. it. when they put coconut milk in dal.

I can’t write about that in the long format because it doesn’t matter. People are going to do what they do to clean out their insides, like they do all over the world.

Instead I’m going to leave you with an email I made my mother send me for the blog before my birthday. She sent it right before I left on my trip and I didn’t get to share it with you. I didn’t think I would do it either because who wants to know about your birthday *after* it’s gone? Let other people have the spotlight, right?

Well, my mama got taken to the hospital again and I’m sitting here millions of miles away not looking at my phone but totally looking at it every 5 minutes. She is the only reason I still write this blog. She is the only one that shares my posts without asking and I really reeeeeallly hate to ask. Our family has gone through this before. The first time was hell but I was there and at least I could see her after a 1 hour flight. We’ve got all the shit news lately and I know so many of you are probably going through something worse or similar if not the same thing. So if you’re a mom and are reading this, you’re not allowed to go ANYWHERE. You always have to be with your children even though they are complete little shits and 80 years old. Don’t you know this?!

Here’s the email, complete with my mama’s next generation lingo:

“Before you were born, I had 2 accidents (fell from the bike both times) but fortunately, didn’t have any damage done to you  (though Gayle has other ideas :)). I don’t remember having any cravings. D-day dawned on the 27th of May 1987. I was set to have a quick delivery coz everyone said the 2nd delivery was easier – but u took your time, made me sweat it out (a power outage not helping at the time u chose to come into the world – 5.20 pm or so). So much so no one outside the delivery room knew u were born thanks to the noise of the generator. Once done, the nurse took u to the far corner of the room and took her time to tell me if u were a boy or girl, thinking I would be disappointed having a second girl. Far from it. I was exhausted. You were around 3.5 kgs. Jane was thrilled to have a baby sister. Am glad you had a chance to have all the grandparents around. Babdi* was particularly fond of you and helped take care of you till before u began school. You were a chubby baby but became a fussy eater later. Had a curious nature and liked reading.”

She’s awesome. You’ll wish you knew her.

*Babdi was a made up name my sister gave my grandfather. 

This recipe was inspired by the egg bhurji-type dish we eat in my house using dal cooked the previous day. It’s when the dal gets congealed and stirs in like the perfect breakfast companion to scrambled eggs. My dad often makes this a snack too so don’t shy from eating this at any time of the day.

Notes:

• Dal cooked the day before tastes best with this dish but if you can also make it with same day dal. Both work perfectly!
• Kasuri methi are the leaves of the methi (fenugreek) plant. In my humble opinion, it totally changes the flavour of any Indian dish when added at the end. Get your hands on some if you can!
• Some of the ingredients are optional for those who have low tolerance to spice. I think if you just reduce the quantity, you can still use them because they definitely add layers of flavour to the dish. If not, feel free to skip them.
• I’ve written instructions on how to make this in the oven and on the stove.

Ingredients

Serves 4

• 1/2 cup chana dal/yellow split pea
• 2.5 cups water
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 dried red chillies
• 1 Thai green chilli (optional)
• 1 tbsp garlic
• 1 tbsp ginger, grated
• 1/2 cup red onion
• 1 Roma tomato/half heaping cup, fine diced and with knife run through a few times
• 1 tbsp tomato paste (optional)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp turmeric
• Pinch of garam masala (optional)
• 1 cup baby spinach
• 4 eggs
• Salt to taste
• Cilantro + radish and thin lemon slices, to garnish

Bring the dal and water to a boil. Once it boils, reduce to a simmer and cook for 25-30 minutes in lightly salted water (1/2 tsp) until dal is just tender but still has its shape. Skim off any froth that appears on the top. Take off the stove.

Heat ghee in a pan on medium heat. Add the dried red chillies, cumin seeds and mustard seeds and fry until spices pop and start to get fragrant (about 30 seconds) Add the green chilli, ginger and garlic and onion and stir until the onions turn light brown and soften a little (about 1-2 minutes). Add the tomato and let the ingredients cook for 2-3 minutes. You will notice the mixture start to release water. Scoop a quarter cup of the dal cooking water into the pan and stir it in. Add the tomato paste, if using and cook for about 5-10 minutes. If it starts to boil, turn the heat down to a simmer.

Add this vegetable mixture back to the dal and put the pot with the dal back on the stove on medium heat. Bring the dal to a quick simmer, mashing the lentils with the back of a ladle to break them down. Cook for 5 to 10 minutes and stir in the kasuri methi, turmeric and garam masala (if using) right before taking it off the heat. Add salt to taste and stir in the spinach.

If finishing eggs in the oven:

Preheat the oven to 425 F before you start making the dal.

Once the dal is ready, scoop some of it into a ramekin or personal-sized baking dish to the halfway mark. Break an egg on top. Place the ramekin or baking dish on a large baking sheet and cook for 10-15 minutes or until the whites are set.

Take it out of the oven and let it cool for 5 minutes.

Garnish with cilantro, radish and lemon slices. Serve with bread of your choice.

If finishing eggs on the stove:

Once the dal is ready, break 4 eggs into the pot and cover with a lid. Turn the heat down to medium low and cover with a lid. Let the eggs cook on the stove until the whites set, about 5 minutes.

Garnish with cilantro, radish and lemon slices. Serve with bread of your choice.