One bite of this fragrant Moong Dal Curry will send you to spice heaven. Add eggs, and transform it from a simple side dish to a satisfying main. There’s plenty of garlic and ginger, tingles of cumin, savoury turmeric and a nice hit of chilli spice.
Guys, this recipe has been on our personal favourites list for aaaages, so we felt it was high time to share it with you!
And while we didn’t learn it on any overseas adventure, it’s been one of our favourite ways to explore India (or at least, Indian cuisine) from our very own kitchen.
Much like we hope you get to do with our other worldly recipes. 😉
You need to get yourself set up with a big bowl of this Yellow Moong Dal Curry with Egg because:
- You won’t believe how much flavour you can get with just a few simple ingredients from your pantry. Seriously. A couple of scoops of dal aka yellow moong lentils, some toasted spices, some water and you are set for a deliciously good time.
- It’s super cheap. And when is that not a good thing??
- It’s filling. Oh yeah. You might look at your bubbling pot on the stove and think ‘Yeah, that might be enough’… ooh trust me, it’ll be enough. Especially when dished up with some tasty boiled egg and your favourite crispy fried paratha/roti/naan bread. Mm mmm.
- It’s healthy! And vegetarian-friendly to boot. We love cooking this one for our veggie-friends when they come over, and even just for ourselves when we need simple+filling+delicious+plenty-of-left-overs-for-lunchies.
- Oh yeah, did I say simple? Yep. A saucepan, some oil, some fragrant, mouth-watering spices, yellow moong dal and water… Dinner = sorted.
Moong Dal Curry is a perfect example of a ‘from-scratch’ recipe that pays you back ten-fold for all those reasons and more.
Not sure if you think this way too, but before we started out on this food-filled journey, it was almost like ‘from-scratch’ was a dirty word…
You’d hear it and think… ‘Ooooh, it’s going to be really hard/fiddly/time-consuming’ etc.
What we’ve come to realise through all our experiments is that it usually just means you throw in a few extra spoonfuls of spice or a few extra fresh, natural ingredients.
And we just love experimenting for this reason – finding out what amazing delicious dishes are possible with just a few simple, flavourful, and natural ingredients (no premix packets in sight).
Our tastebuds have been thanking us ever since. 😀
Yellow Moong Dal Curry with Egg
Well then, are you ready to get your Moong Dal Curry on? You’ll find all the deets in the recipe below, and we’d love to hear your feedback when you give it a go.
Adding boiled eggs easily transforms this simple side dish into a filling and flavoursome meal, and when you throw in some fluffy basmati rice and crispy paratha or naan, you can have your very own banquet at home.
One that’s basically cooked itself. 😉
Feel free to pulse it with a stick blender if you’re after a smoother, creamier dal, or leave all that texture in and make it a feast for the eyes as much as the stomach.
What’s your favourite ‘from-scratch’ recipe, or one you’ve always wanted to try but never found the time? We’d love to feature it on the blog.
- 1.5 cups chana dal
- 4 eggs, hard-boiled and halved
- 2-3 tbsp soybean oil
- 2 red chillis, chopped (omit for a non-spicy version)
- 1 cinnamon stick
- 1 tsp cumin seeds
- ¼ tsp fennel seeps
- 1 onion, chopped
- 4 tsp garlic, chopped
- 2 tsp ginger, minced
- 1 tsp turmeric
- ½ tsp garam masala
- 5 cups water
- 400g chopped tomatoes
- ½ tsp sugar
- ½ tsp salt
- pinch of salt to serve
- Pop your dal in a big bowl and wash it thoroughly three times to remove any dust or dirt. Cover with warm water and let it soak 30-45 mins.
- Now, heat the oil in a large saucepan and add your cinnamon, cumin, and fennel seeds, along with the chilli if you’re game, and fry for around 30 seconds.
- Next, add in your onion, garlic, ginger, turmeric powder and garam masala and fry until gorgeously fragrant.
- Now it’s time to add the dal! Drain it well then pop them in the pot along with 5 cups of water. Bring it all to the boil, then reduce to medium and stir occasionally until the dal is soft and the sauce thickens (around 45 mins to an hour).
- Around 10 minutes before the dal has finished cooking, add in the chopped tomatoes, sugar and salt and stir it all through. Transfer to serving bowls and top with sliced eggs and more chilli if you’re in for some zing!
- Serve with rice and crispy fried paratha for extra deliciousness.