Anda Daal Mash Curry
PakistaniPakistani RecipesGolden eggsMedium
Creamy mash daal (urad lentils) simmered with garlic and green chillies, served with boiled eggs stirred through. A mild, comforting curry for rice or roti.
Prep time15 min
Cook time35 min
Total time50 min
Servings4
Ingredients
- 4 eggs
- 1 cup mash daal (urad lentils)
- 1 onion
- 2 tomatoes
- 3 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli flakes
- 0.5 tsp turmeric
- 1 tsp cumin seeds
- 3 tbsp cooking oil
- salt to taste
- fresh coriander for garnish
Method
- Soak the mash daal for 1 hour, then boil in 3 cups of water for 25 minutes until soft and creamy.
- Boil the eggs for 10 minutes, cool, peel and halve them.
- Heat oil, add cumin seeds and fry the onion until light golden.
- Add ginger-garlic paste, tomatoes, turmeric and chilli flakes; cook until the masala thickens.
- Stir in the boiled daal with its water, simmer for 10 minutes until creamy.
- Add the egg halves gently, simmer 3 minutes, garnish with coriander and green chillies.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)19 g
Fat (estimate)15 g
Carbs (estimate)26 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 the eggs until yolks are firm; refrigerate leftovers within 2 hours. Allergen: contains egg. Swap mash daal with masoor daal for a quicker curry, and add a knob of butter on top for a dhaba-style finish. Nutrition values are estimates.