Spiced Red Lentil Daal With Lemon Recipe

Fusion cuisine

Spiced Red Lentil Daal with Lemon recipe

About this recipe

A hearty and flavorful red lentil daal, spiced with cumin, mustard seeds, and turmeric, and topped with a perfectly cooked egg for a satisfying dinner option. Ideal for those seeking a protein-packed, eggetarian meal.

Ingredients

  • 1 Bunch x 2 Coriander Leaves (Kotthambari)
  • 500 g 24 Mantra Organic Malka Masoor
  • 500 g Organically Grown White Onion
  • 175 g Lemon - Imported
  • 6 pcs Licious Brown Eggs
  • 48 x 250 ml Bisleri Packaged Water - Pack Of 48
  • 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
  • 100 g Satyam Black Big Mustard Seeds
  • 85 g On1Y Whole Cumin Seeds ( Jeera Whole )
  • 1 pack (500 g) Daily Good Turmeric - Haldi Powder
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
  • 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

  1. 1. Rinse 2 cups of red lentils thoroughly under cold water and place them in a large pot with 6-7 cups of water. Bring to a boil over medium-high heat.
  2. 2. While the lentils are boiling, finely chop 1 white onion and fry it in 2 tablespoons of oil over medium heat until golden brown. Set aside.
  3. 3. Skim off any foam from the boiling lentils, reduce the heat to medium, and cover the pot. Let the lentils simmer for about 20 minutes or until they reach a creamy consistency.
  4. 4. Chop 1 handful of fresh cilantro and juice 2 lemons. Once the lentils are cooked, turn off the heat and stir in 3/4 of the chopped cilantro, the lemon juice (about 2-4 tablespoons), and the fried onions. Add salt to taste.
  5. 5. In a small frying pan, heat 1 tablespoon of oil over high heat. Add 1 tablespoon of mustard seeds and cook until they start to pop. Then, add 1 tablespoon of cumin seeds and fry for a few seconds longer. Pour this tempered spice mixture into the pot of lentils and stir well.
  6. 6. In a separate pan, fry 2 eggs sunny-side up or to your preferred doneness. Season lightly with salt and pepper.
  7. 7. Serve the daal hot over basmati rice, topped with the fried eggs, the remaining chopped cilantro, and an optional squirt of lemon juice for extra brightness.