Egg and Daal Chawal
PakistaniLunchDesi eggsEasy
Masoor daal with a onion-tomato tarka, steamed rice and fried eggs on top — the classic Pakistani comfort lunch.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 cup masoor daal
- 2 cups rice
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Boil the masoor daal in 3 cups of water with turmeric until soft, about 20 minutes.
- Cook the rice separately until fluffy.
- Heat oil and fry the onions until golden, then add ginger-garlic paste, tomatoes and red chilli powder.
- Pour the tarka over the daal and stir well.
- Lightly fry the boiled eggs until golden. Serve the daal over rice, topped with a fried egg and fresh coriander.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)15 g
Fat (estimate)13 g
Carbs (estimate)60 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
Add the tarka to the daal just before serving so it stays fragrant. Food safety: eggs must be fully boiled and the daal served hot. Allergens: contains egg and legumes. Substitute: use moong daal instead of masoor daal, or add a spoon of ghee on top. Nutrition figures are estimates only.