Dim Diye Cholar Dal

Ingredients

·4-5 eggs (anda / dim), hard-boiled and peeled

·1 cup Bengal gram (chanadal / cholar dal), soaked for 1 hour and drained

·2 bay leaves

·3 tbsps mustard oil

·½ tsp turmeric powder

·Salt to taste

·1 tsp cumin seeds

·3-4 cloves

·3-4 green cardamoms

·½ tsp asafoetida (hing)

·1 tbsp finely chopped garlic

·1 tbsp chopped ginger

·1-2 green chillies, slit + for garnish

·1 medium onion, finely chopped

·1 medium tomato, roughly chopped

·½ tsp cumin powder

·½ tsp coriander powder

·1 tsp sugar

·½ tsp garam masala powder

Method

1.Put the drained Bengal gram into a pressure cooker, add 2 cups water, salt, and bay leaves and mix well. Cover and cook till 3-4 whistles are given out.

2.Heat 2 tbsps mustard oil in a non-stick pan till it smokes. Switch off the heat and let it cool a bit. Heat it again and add turmeric powder, salt and hard boiled eggs and mix well. Saute for 2-3 minutes. Transfer the eggs onto a plate.

3.Heat remaining oil in the same pan. Add cumin seeds, cloves, green cardamoms, asafoetida, garlic, ginger and green chillies, mix and sauté for 1 minute.

4.Add onion, mix and sauté till golden brown. Add tomato, mix and saute for 2-3 minutes.

5.Add ½ cup water, mix, cover and cook for 2-3 minutes.

6.Open the cooker once the pressure has reduced completely. Add the cooked gram to the pan and mix well. Cook for 2-3 minutes.

7.Add cumin powder, coriander powder, sugar, salt and garam masala powder and mix well. Cook for 1-2 minutes.

8.Add the sautéed eggs and mix well. Cook for 2-3 dminutes.

9.Transfer into a serving bowl, garnish with slit green chillies and serve hot.