Anda and Daal Fry Lunch Plate
PakistaniLunchDesi eggsEasy
Scrambled eggs folded into a simple moong daal fry with onion, tomato and cumin — a homely, filling lunch with roti.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 3 Desi eggs
- 1 cup cooked moong daal
- 1 medium onion, chopped
- 1 tomato, chopped
- 2 garlic cloves, chopped
- 1 tsp cumin seeds
- 2 green chillies, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
- Roti to serve
Method
- Heat oil and fry the cumin seeds, garlic and onion until golden.
- Add tomato, green chillies, turmeric and salt; cook 3 minutes.
- Stir in the cooked daal and simmer 5 minutes.
- Beat the eggs and pour in; stir gently until the eggs set into soft curds.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)16 g
Fat (estimate)11 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the eggs until fully set. Allergens: contains egg. Substitute: use masoor daal instead of moong, or add a handful of spinach in step 3. Nutrition figures are estimates only, based on standard per-egg values.