Dal Tadka

Ingredients:

• 1 cup green lentil
• 1 medium-sized onion
• 2 tomatoes
• 3 green chillies 
• 2-3 cloves garlic
• 2-3 eggs
• salt to taste
• 5 tbsp oil 
• 1/2 tsp turmeric powder
• 1/2 tsp fenugreek (methi) powder
• bunch of cilantro

Directions:

• Wash lentil and soak in water for about 1 hour, then pressure - cook lentil for 2-3 whistle. Drain lentil and set aside.
• Chop onion into small cubes. Chop tomatoes and chiilies, mince garlic. Chop cilantro.
• Heat 3-4 tbsp oil in non-stick saucepan. Add onion to it and fry on medium-high  for a few minutes until onion becomes soft. 
• Add green chillies, garlic and saute for few minutes but not too long, garlic will become bitter. 
• Add tomatoes and saute 1-2 minutes.  Add turmeric and fenugreek and mix well.
• Now add lentil, salt and little water if your mixture is too dry. Cook on medium-low heat for 4-5 minutes stirring occasionally. 
• In a separate pan heat 1-2 tbsp oil. Crack eggs and slightly beat them with pinch of salt. Add to pan and make scrambled egg. When done add to lentil mixture and stir well.

• Add chopped cilantro to lentil tadka, mix well then turn off the heat.
• Garnish with green chillies and onion. Serve hot with roti.