Egg and Mixed Daal Lunch Curry
PakistaniLunchDesi eggsMedium
Mixed daal simmered into a comforting curry with boiled eggs — a protein-rich, budget-friendly lunch for the whole family.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 cup mixed daal (moong, masoor, chana), soaked
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Boil the soaked mixed daal in 3 cups of water until soft, about 20 minutes.
- Heat oil and fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder, turmeric and garam masala. Cook until the oil separates.
- Stir in the boiled daal with its water and simmer for 10 minutes.
- Halve the boiled eggs, place them in the curry, garnish with coriander and serve hot with rice or roti.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)18 g
Fat (estimate)14 g
Carbs (estimate)30 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
Soak the daal for 30 minutes so it cooks evenly. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg and legumes. Substitute: use a single daal (masoor or moong) instead of mixed daal. Nutrition figures are estimates only.