Meal Prep Egg and Moong Daal Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
Yellow moong daal and egg curry, batch-cooked for busy weekdays — light, quick and very affordable.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 1 cup moong daal (yellow split moong)
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- salt to taste
- 1 tbsp oil
- chopped coriander
- 1 green chilli (optional)
Method
- Rinse the moong daal and boil with turmeric and salt for 15 minutes until soft.
- Heat oil, add cumin seeds, then onion; cook until golden.
- Add tomato and green chilli if using; cook until soft.
- Stir the daal into the onion-tomato mixture and simmer for 5 minutes.
- Add the boiled egg halves, garnish with coriander and portion into boxes for the week.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)17 g
Fat (estimate)9 g
Carbs (estimate)36 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. Moong daal cooks fast — no overnight soaking needed. Add a little water when reheating as daal thickens in the fridge. Refrigerate within 2 hours and use within 3 days; reheat until steaming hot.