Authentic Dal Recipe- Mung Beans, Chana Dal & Egg Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Dal Recipe – Mung Beans, Chana Dal & Egg Curry

Introduction

There’s just something about a comforting bowl of dal, isn’t there? It’s the kind of dish that feels like a warm hug, and this particular dal recipe holds a special place in my heart. I first made this when I was trying to recreate a dish my grandmother used to make – a unique blend of flavors with a surprising ingredient! This isn’t your everyday dal; it’s a beautiful marriage of mung beans and chana dal, enriched with fragrant spices and, believe it or not, eggs! It’s a regional variation you don’t find everywhere, but trust me, it’s absolutely worth making.

Why You’ll Love This Recipe

This dal is more than just a meal; it’s an experience. It’s packed with protein, incredibly flavorful, and surprisingly easy to make. The combination of textures – the creamy lentils, the soft-cooked eggs, and the aromatic spices – is simply divine. Plus, it’s a fantastic way to add a little extra nourishment to your diet.

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 cup split chickpea (chana dal) – about 200g
• 1 cup green mung beans – about 175g
• 2 garlic cloves, minced
• 1 inch fresh ginger, sliced & chopped
• 2 green chili, finely chopped
• 1 red onion, finely chopped
• 1 tomato, chopped
• 2 eggs
• 2 tablespoons oil (I prefer vegetable or canola) – about 30ml
• 2 bay leaves
• 1 teaspoon cumin seeds – about 5g
• 1 dry red chili
• 1 teaspoon turmeric powder – about 5g
• 1 teaspoon cumin powder – about 5g
• 1 teaspoon coriander powder – about 5g
• 1 teaspoon fennel powder – about 5g
• 1 teaspoon chili powder – about 5g (adjust to your spice preference)
• 1 tablespoon kasuri methi (dried fenugreek leaves) – about 7g
• Salt to taste
• 2 tablespoons ghee – about 30ml (for optional tadka)

Ingredient Notes

Let’s talk ingredients! The combination of chana dal and mung beans is what makes this dal special. Chana dal gives it a lovely earthy flavor and hearty texture, while the mung beans add a subtle sweetness and creaminess. Don’t skip the kasuri methi – it adds a unique, almost smoky aroma that’s essential to the flavor profile.

And the eggs? They might sound unusual in dal, but they add a wonderful richness and protein boost. This is a common practice in some parts of India, and it’s absolutely delicious! Feel free to adjust the chili powder to your liking. I usually use Kashmiri chili powder for a vibrant color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and mung beans together overnight in plenty of water. This is key for a smooth and creamy dal.
2. The next day, drain the lentils and add them to a pot with fresh water and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender – about 20-25 minutes.
3. While the lentils are cooking, heat the oil in a large skillet or pot over medium heat. Add the bay leaves, cumin seeds, and dry red chili. Let them sizzle for about 30 seconds until fragrant.
4. Now, add the chopped ginger, garlic, and green chili. Cook for another minute or two until fragrant and slightly golden.
5. Add the chopped onion and sauté until golden brown. Then, stir in the chopped tomato and cook until softened – about 5-7 minutes.
6. Time for the spices! Mix together the turmeric powder, cumin powder, coriander powder, fennel powder, and chili powder. Add this spice blend to the skillet and cook for a minute, stirring constantly to prevent sticking. Add a splash of water if needed.
7. Add the cooked lentils to the skillet and mix well. Simmer for about 5 minutes, allowing the flavors to meld together.
8. Now for the magic! Gently pour the whisked eggs into the dal, stirring continuously until the eggs are cooked through and evenly distributed.
9. Crush the kasuri methi between your palms and sprinkle it over the dal. Mix well and adjust the salt to taste.
10. (Optional) For a final flourish, prepare a tadka. Heat the ghee in a small pan, add cumin seeds, sliced ginger, and a slit green chili. Once the cumin seeds start to sizzle, pour this over the dal.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the dal.
• Be patient with the spices. Cooking them properly releases their full flavor.
• Stir continuously when adding the eggs to ensure they cook evenly and don’t clump together.

Variations

• My family loves to add a squeeze of lemon juice at the end for a bit of brightness.
• A friend of mine adds a handful of chopped spinach during the last few minutes of cooking for an extra boost of nutrients.
• If you’re feeling fancy, you can garnish with a dollop of yogurt and some fresh cilantro.

Vegan Adaptation

To make this dal vegan, simply omit the eggs and replace the ghee in the tadka with a vegan-friendly oil like coconut oil or avocado oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free accompaniments like rice or gluten-free roti.

Spice Level Adjustment

• Mild: Reduce the chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of chili powder as per the recipe.
• Hot: Add an extra ½ teaspoon of chili powder or use a hotter variety of chili.

Festival Adaptations

This dal is perfect for festive occasions like Diwali or Holi. It’s hearty, flavorful, and can be made in large batches to feed a crowd. Serve it alongside other festive dishes like rice, roti, and vegetable curries.

Serving Suggestions

Serve this dal hot with naan, roti, paratha, or steamed rice. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It also freezes well for up to 2 months.

FAQs

What is the best way to soak the lentils for optimal texture?

Soak the lentils in plenty of water for at least 8 hours, or overnight. This helps them cook evenly and become beautifully soft and creamy.

Can I use a different type of oil for tempering (tadka)?

Yes, you can! Vegetable oil, canola oil, or even coconut oil work well. Ghee adds a unique flavor, but it’s not essential.

What are the health benefits of adding eggs to dal?

Eggs are a great source of protein and essential nutrients. Adding them to dal boosts the protein content and makes it a more complete meal.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Can this dal be made ahead of time?

Yes, absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more over time.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves, and it has a unique, slightly bitter aroma. You can find it at most Indian grocery stores or online.