Thursday, 26 November 2015

Punjabi Egg Tarka

      Before a few weeks Mahindra started a campaign called "Seed The Rise" (#SeedTheRise ) to respect those people(our farmers) who invest or spent their whole life to produce valuable Indian seeds and to help them to provide better life. In this regard we KFBian(Kolkata Food Bloggers) salute the initiative started by Mahindra and participated in the campaign in our own way by preparing  recipes made with pure Indian seeds.
     I'm going to post a tasty and pure Punjabi rather Indian dish of lentil or Daal which is the most important supplement in our daily diet. Whenever I go to my doctor for my lil's vaccine or check-ups, the doctor always list down healthy and useful food intakes with one sure item that is any lentil or Daal .If we talk about its Nutritional value it is full of Proteins  and if we quote unquote from Wikipedia it says… “In a 100 g serving, raw lentils provide 353 calories and a rich source of numerous essential nutrients, particularly dietary fibre and protein supplying 122% and 52% of the Daily Value (DV), respectively. Micronutrients in high content include folate(120% DV), thiamin (76% DV), phosphorus (64% DV), iron (58% DV) and zinc (50%), among others (table).
Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans”.
      So if we believe “Health is wealth” take good food and do some minimum exercise if possible and that is what also suggested by doctors and nutrition experts.

·        Whole Mung Dal/ Moong Dal (with skin) - 1cup
·        Grated ginger and garlic - 2 tbsp.
·        Chopped onion(medium sized) -  2 nos
·        Chopped or slice green chillies - 2 no
·        Chopped tomatoes (small) 2 nos. or roughly pureed tomatoes - 1/2 cup
·        Red chili powder - 1/2tsp.
·        Coriander powder - 1 tsp.
·        Dry roast cumin powder - 1/2 tsp.
·        Garam masala powder - 1/2 tsp. +1/4 tsp. for sprinkling
  (Used cardamom, clove and cinnamon)
·        Tadka masala – 1 and 1/2 tsp.(ingredients below)
·        Vinegar - 2 tsp.
·        Salt to taste
·        Sugar - 1 and 1/2 tsp.
·        Whole cumin seeds - 1/4 tsp.
·        Fenugreek seeds  -4/5 no
·        Whole dry red chili - 1 no
·        Bay leaf - 1 no
·        Asafoetida - 1/4 tsp.
·        Coriander chopped - 1 handful
·        White oil 3 tsp/Butter - 5-9 grams
For Tarka masala need:
·        Red chili powder - 1/2 tsp.
·        Coriander powder - 1/2 tsp.
·        Salt - 1/4 tsp.
·        Onion powder - 1/2 tsp.
·        Garlic powder - 1/2 tsp.
·        Gingar powder - 1/4 tsp.
·        Dry fenugreek leave crash - 1/2 tsp
·        Turmeric powder - 1/4 tsp.
·        Cumin powder - 1/4 tsp.
·        Cinnamon powder - 1/4 tsp.
·        Black pepper - 1/4 tsp.
·        Clove powder - 1/4 tsp.

·        Wash and then boil skinned Moong Dal in 2 cups of water. Keep it aside.
·        Take a kadai, heat oil or butter as you like.( can use little amount of oil if use only butter)
·        When Butter melts or oil is hot add whole cumin seeds, fenugreek seed, bay leaf, whole dry red chili and asafoetida.

·        It will start to splutter and then add onion chopped .cook for 30 sec. The colour will change into pink.

·        Then add grated ginger- garlic, mix and saute until it becomes brown in colour.

·        Add chopped tomato or pureed.

·        Mix and cook until it is cooked well and oil will float over on top.
·        Add boiled lentil, green chili chopped, salt and sugar, mix well.

·        After 2-3 minutes add rest other dry spices except coriander leaves (chopped).
·        Cook for 5 minutes and add 1 cup of water.
·        In the meantime fry eggs mixing with simply little bit of black pepper and salt and cut into small pieces.
·        After boil for another10-15 minutes add fried eggs and finally off the flame and add fresh coriander leaves (chopped ) and sprinkle rest Garam masala.

·        Give standing time and serve hot with any Indian bread.

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