Anda Daal Chawal
PakistaniPakistani RecipesGolden eggsEasy
Steamed rice with a mild moong daal and a fried egg on top, served with salad and pickle. A simple, wholesome Pakistani home lunch.
Prep time15 min
Cook time35 min
Total time50 min
Servings2
Ingredients
- 2 eggs
- 1 cup basmati rice
- 0.5 cup moong daal
- 1 onion
- 2 tomatoes
- 2 green chillies
- 1 tsp ginger-garlic paste
- 0.5 tsp turmeric
- 0.5 tsp cumin seeds
- 3 tbsp cooking oil
- salt to taste
- salad and achaar to serve
Method
- Rinse the rice and soak for 20 minutes; rinse the moong daal.
- Boil the daal in 2 cups of water with turmeric and salt for 15 minutes until soft.
- Heat oil, add cumin seeds, fry the onion until golden, add ginger-garlic paste and tomatoes; cook for 4 minutes.
- Stir the daal into the masala and simmer for 5 minutes.
- Boil the rice in salted water until tender, then drain.
- Fry the eggs until the whites are fully set, and serve the rice with daal, a fried egg, salad and achaar.
Nutrition — estimated per serving
Calories (estimate)520 kcal
Protein (estimate)18 g
Fat (estimate)16 g
Carbs (estimate)68 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: cook the daal until fully soft and fry eggs until the whites are completely set. Allergen: contains egg. Use masoor daal instead of moong for a quicker version, and serve with yoghurt if achaar is too spicy. Nutrition values are estimates.