Dal Tadka with Rice and Egg Bhurji

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 1onion, finely diced
• 1 tspground turmeric
• salt to taste
• 30 gbutter
• 2eggs
• 70 gbasmati rice
• 100 gdry yellow lentils (moong or toor dal)
• 1tomato, diced
• 2garlic cloves, minced

Method

1. Rinse the dry lentils. Boil them with a pinch of turmeric and salt until soft and broken down into a soupy consistency.
2. Meanwhile, cook the dry basmati rice in a separate pot of salted water until fluffy. Set aside.
3. To make the tadka, melt half the butter in a pan. Sizzle the cumin seeds and half the minced garlic until fragrant, then pour this sizzling butter directly into the cooked dal.
4. Wipe the pan clean. Melt the remaining butter and sauté the diced onion, tomato, and remaining garlic until soft.
5. In a bowl, beat the eggs. Pour them into the onion mixture.
6. Scramble the eggs continuously until cooked but still soft, making the bhurji.
7. Serve the creamy tempered dal alongside the fluffy rice and the spiced scrambled egg.