🥘🔥 Unique Grandma’s Secret Egg-Potato Dal Recipe 😋🍳

Hello everyone!🤗
Welcome to my new cooking blog. Since this morning, it has been raining heavily. For the past 5 days, it’s been nothing but rain and cloudy skies—no sign of the sun at all. In this chilly, cozy weather, I suddenly craved Egg and Potato Lentil Curry. But I make it in a slightly different way—something I learned from one of my grandmothers in the village. Today, I’ll share that unique recipe with you all. This curry tastes so delicious—you won’t believe it until you try it yourself. Of course, we’ve all had egg and potato curry in a simple way, but have you ever tried it like this? Today, I’ll be sharing this special version of egg and potato dal.

🍲Ingredients:

Potatoes

Eggs

Ginger paste

Garlic paste

Coriander powder

Cumin powder

Green chilies

Dry red chilies

Turmeric powder

Green chili powder or dry chili powder

Chopped onion

Panch phoron (five spice mix)

Whole cumin seeds

Salt

Preparation Method:

First, boil the potatoes in a pot. I also boil the eggs in the same pot, but before that, there’s an important step you need to follow.

Take a bowl and add ginger paste, garlic paste, coriander powder, cumin powder, turmeric, salt, and a small amount of chili powder. Mix them well. Now crack two eggs into the mixture and beat everything together. Put this egg mixture into a small polythene bag, leaving a little space inside, then tie it tightly. (The extra space is needed because the egg will expand as it cooks. Make sure there are no holes in the bag.)

Now place this polythene bag of eggs into the same pot where the potatoes are boiling. Once the eggs and potatoes are boiled, take them out, cool them, and remove the eggs from the polythene. Cut the eggs into small or medium-sized pieces—I like to cut them a little chunky, but you can also cut them into paneer-sized cubes.

Next, shallow fry the egg pieces in a bit of oil until they turn golden brown. Trust me, you can even try eating these fried eggs just like this—they taste a bit like desi country eggs, which I really love!

Making the Dal:

Now let’s prepare the curry. Heat oil in a pan and add dry red chilies, whole cumin, bay leaf, and panch phoron. Stir them well—the aroma at this stage is simply wonderful!

Then slowly add the spices: cumin paste, ginger paste, garlic paste, salt, turmeric powder, green chili powder (or dry chili powder). For extra flavor, I add both, plus two or three whole green chilies. Personally, I feel using both green and dry chilies enhances the taste of any dal. Fry the spices well.

Meanwhile, peel and mash the boiled potatoes, then add them into the pan. Sauté the mashed potatoes with the spices nicely. Once it’s well mixed, add water and let it cook for about 10 minutes. Then add some more water and let it simmer again.

Finally, 5 minutes before turning off the heat, add the fried egg pieces into the dal and cover the pan. After 5 more minutes of cooking, your delicious Egg and Potato Dal will be ready to serve.

I’m sure most of you have never tried egg and potato dal cooked this way. Try it once, and let me know in the comments how it tastes. I’ll be waiting for your reviews! Very soon, I’ll come back with another unique recipe. Stay well and keep supporting me. 💛