Split mung beans are a source of low-fat protein; and Eggs are a source of incredible protein – I integrated the two foodstuffs …

The Tact:

• Soak the split mung beans in water for about 30 minutes before cooking.
• Fry slices of onions in a combine of butter and vegetable oil.
• Sprinkle salt and asafoetida (hing) powder; add turmeric & chilli powder, and garam masala to the fried onion slices.
• Enrich the blend with sliced pieces of tomatoes, and finely chopped coriander leaves.
• Mix the soaked  beans to the melted mixture.
• Pour adequate quantity of warm water to the mixture.
• After the dal gets cooked, poach in eggs – crack eggs individually in a cup to slowly drop the egg into the dal, and let it poach for about 10 to 15 minutes in low heat.

Happy Eating ♥