Anda Tarka Daal
PakistaniPakistani RecipesDesi eggsEasy
A simple home-style tarka daal with boiled eggs — yellow daal tempered with garlic and dried red chilli in Desi ghee, served with boiled eggs and roti.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup moong daal (split yellow lentils)
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 tsp haldi (turmeric)
- Salt to taste
- 3 cups water
- 2 tbsp Desi ghee (for tarka)
- 4 garlic cloves, sliced
- 1 dried red chilli
- 1 tsp zeera (cumin seeds)
- Fresh coriander
- Roti to serve
Method
- Boil the eggs for 10 minutes, cool and peel. Wash the moong daal.
- Boil the daal with onion, tomato, haldi, salt and 3 cups water until soft and creamy, about 20 minutes.
- Whisk the daal lightly to a smooth consistency.
- For the tarka, heat Desi ghee and fry garlic slices, dried red chilli and zeera until golden.
- Pour the hot tarka over the daal and cover for 2 minutes.
- Serve the daal in bowls topped with halved boiled eggs.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)17 g
Fat (estimate)13 g
Carbs (estimate)24 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 fully and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg and milk (ghee). Substitution: use oil instead of ghee for the tarka. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a green chilli to the tarka for extra heat.