Eggs on Chana Dal
This traditional Parsi dish features savory split chickpeas (chana dal) cooked until tender yet distinct, then topped with steamed eggs. The dal is seasoned with ghee and spices, creating a rich, nutty base that contrasts beautifully with the soft, set eggs. It is a comforting, protein-packed meal often enjoyed for breakfast or a light lunch, best served with crusty bread or rotis.
Ingredients
- 1/3 cup Chana Dal (Split Chickpeas) (Originally '5 tolas'. Converted to approx 60g or 1/3 cup.)
- 1 cup Water (Estimated amount for cooking dal.)
- 1/2 teaspoon Salt (Or to taste.)
- 2 1/2 tablespoons Ghee (Originally '3 tolas'. Converted to approx 35g.)
- 1 teaspoon Mixed Spices (Turmeric, Chili Powder, Garam Masala) (Optional. Originally 'badho masalo' (all spices) to taste.)
- 3 large Eggs (Quantity estimated based on the amount of dal base.)
Instructions
- 1Clean and wash the chana dal thoroughly. Place it in a pot with the water and salt. Cook over medium heat until the dal is tender but the grains remain whole and separate. Do not let it become mushy. The water should be mostly evaporated, leaving the dal dry and fluffy ('suki vavari').
- 2In a small pan, heat the ghee until hot. Pour the hot ghee over the cooked dal. If using spices (turmeric, chili powder, garam masala), add them now and mix gently to coat the grains without mashing them.
- 3Spread the seasoned dal evenly in a wide skillet or pan. Make small indentations or wells in the layer of dal with the back of a spoon. Crack an egg into each indentation.
- 4Cover the pan with a tight-fitting lid. Cook on low heat for about 5-7 minutes, or until the egg whites are fully set and opaque, and the yolks are cooked to your preference. Serve hot immediately.