Soft Egg and Lentil Stew for Seniors
PakistaniSeniorsDesi eggsEasy
A soft, mild lentil stew with egg — gentle, filling and easy to digest for older adults.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 2 Desi eggs, boiled and halved
- 1/2 cup masoor daal (red lentils), washed
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 tablespoon oil or ghee
- 1/2 teaspoon haldi (turmeric)
- 1/2 teaspoon salt
- 2 cups water
Method
- Boil the daal with the onion, tomato, haldi and salt in water for 20 minutes until completely soft and broken down.
- Stir well to make a smooth, thick stew. Add a little more water if it is too thick.
- Gently place the halved boiled eggs into the stew.
- Simmer for 3 minutes so the eggs warm through.
- Serve warm with soft roti or rice.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)12 g
Fat (estimate)9 g
Carbs (estimate)16 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 figures are estimates only. Cook the daal until it is completely soft and smooth. Allergens: egg. Pakistani alternative: use masoor daal and desi ghee; serve with soft roti or chawal. Eat fresh; refrigerate leftovers the same day and reheat fully. This is a light, everyday meal — not a treatment for any health condition.