Anda Chana Daal Fry
PakistaniPakistani RecipesDesi eggsMedium
Soaked chana daal tempered with onion, tomato and green chillies, topped with a fried egg. A hearty Lahori-style breakfast or lunch with naan.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs
- 1 cup chana daal
- 1 onion
- 2 tomatoes
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 0.5 tsp turmeric
- 0.5 tsp garam masala
- 3 tbsp cooking oil or desi ghee
- salt to taste
- fresh coriander and lemon wedges to serve
Method
- Soak the chana daal for 2 hours, then boil in salted water for 20 minutes until tender but not mushy; drain.
- Heat oil or ghee, fry the onion until golden, add ginger-garlic paste and cook for 1 minute.
- Add tomatoes, red chilli and turmeric; cook until the oil separates.
- Add the boiled daal and half a cup of water, simmer for 8 minutes.
- Fry the eggs sunny-side up in a separate pan until the whites are fully set.
- Spoon the daal into bowls, place a fried egg on top, sprinkle garam masala and serve with naan and lemon.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)18 g
Fat (estimate)16 g
Carbs (estimate)28 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
Food safety: boil the daal until fully tender and fry eggs until the whites are completely set. Allergen: contains egg. Use moong daal instead of chana daal for a quicker version, and desi ghee instead of oil for a traditional Lahori taste. Nutrition values are estimates.