Anda and Daal Makhani Style Dinner
PakistaniDinnerDesi eggsMedium
Boiled eggs in a slow-cooked black daal makhani with butter and cream — a rich, restaurant-style dinner.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 Desi eggs, boiled and peeled
- 1 cup black urad daal, soaked overnight
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tbsp butter
- 2 tbsp cream
- 1/2 tsp salt
Method
- Boil the soaked daal in 3 cups water for 25 minutes until soft and creamy.
- Heat butter and fry the onion until golden; add ginger-garlic paste and tomatoes; cook 4 minutes.
- Add the spices and the cooked daal; simmer 10 minutes.
- Add the boiled eggs and cream; simmer 5 minutes.
- Serve hot with naan or rice.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)15 g
Fat (estimate)14 g
Carbs (estimate)32 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
Soak the daal overnight for the creamiest texture. Food safety: eggs must be fully boiled. Allergens: contains egg and milk (butter, cream). Substitute: use masoor daal for a quicker version. Nutrition figures are estimates only, based on standard per-egg values.