Budget Egg and Palak Daal
PakistaniMeal Prep & BudgetDesi eggsEasy
Spinach and daal with boiled egg — cheap, green and filling, made in one pot for the week.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1 cup masoor daal
- 2 cups spinach, chopped
- 1 onion, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt to taste
- 1 tbsp oil
- chopped coriander
Method
- Rinse the masoor daal and boil with turmeric and salt for 15 minutes until soft.
- Stir in the chopped spinach and cook for 3 minutes until wilted.
- Heat oil, add cumin seeds, then onion; cook until golden and stir into the daal.
- Add the boiled egg halves and simmer for 3 minutes.
- Garnish with coriander and portion into boxes for the week.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)17 g
Fat (estimate)9 g
Carbs (estimate)34 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
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). Contains egg. Add the spinach at the end so it stays bright green. Add water when reheating as daal thickens in the fridge. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.