Anda Moong Daal Fry
PakistaniPakistani RecipesDesi eggsEasy
Soft moong daal tempered with garlic and cumin, finished with beaten eggs stirred in — a light, comforting Pakistani daal with a protein boost.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 1 cup moong daal (yellow lentils), washed
- 3 eggs, beaten
- 1 small onion, chopped
- 1 tomato, chopped
- 2 garlic cloves, sliced
- 1 green chilli, chopped
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Boil the moong daal with 3 cups of water, turmeric and salt until soft and creamy, about 12 minutes.
- Heat oil or ghee, fry cumin seeds and garlic until golden, then add onion and tomato and cook until soft.
- Pour the cooked daal into the tempering and simmer for 3 minutes.
- Slowly pour in the beaten eggs while stirring, so the egg forms soft ribbons through the daal.
- Add green chilli and coriander, and serve hot with roti or rice.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)16 g
Fat (estimate)13 g
Carbs (estimate)14 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
Stir the eggs in slowly off a rolling boil so they stay soft and silky. Food safety: cook the eggs until fully set in the hot daal. Allergens: contains egg and legumes. Substitute: use masoor daal (red lentils) instead of moong, or add a squeeze of lemon at the end.