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Dal and Eggs

A lentil stew cooked with hard‑boiled eggs, onions, tomatoes, and mustard oil.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dal and Eggs

Time10 minutes

Ingredients

Directions

Prepare the dal

  1. Boil the three dals together with salt and turmeric powder.

Make the egg sauce

  1. Heat the mustard oil in a shallow pan.

  2. Fry the onions and tomato paste until the onion paste turns brown.

  3. Add the whole eggs into the pan and fry further until the onion paste turns brown.

  4. Add half cup water and cover the pan.

  5. Allow the mixture to simmer for 10 minutes.

Combine and serve

  1. Pour the eggs with the onion tomato sauce into the cooked dal and stir well.

  2. Boil once before serving hot with rice.

Nutrition, whole recipe (rough)

160Calories
9 gProtein
6 gFat
18 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Garlic1 clove (3g)4
Mustard Oil1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Turmeric + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  5. Turmeric + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together3,363 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Moong dal, masoor dal and afar dal
Form the main body of the dal, giving it thickness and a soft, creamy texture when boiled.
Hard-boiled eggs
Add protein-rich bulk and a firm, tender texture to the dish.
Onions
Break down while frying to form a browned base that adds sweetness and depth.
Tomato paste
Adds acidity and body to the sauce, balancing the richness of the oil and onions.
Mustard oil
Carries flavour and helps the onions and tomato brown in the pan.

The step that matters

Browning the onion and tomato paste. Frying the onion and tomato paste until it turns brown builds the base flavour. Stopping too early leaves a raw, harsh taste, while over-browning can make it bitter.

Swap the tomato

How well each one fits the dish's main ingredients (turmeric, egg, onion, garlic, mustard):

  1. Chivefits better
  2. Horseradishfits better
  3. Broccolifits better
  4. Tomatothe original

Fit is the average pairing score against turmeric, egg, onion, garlic, mustard. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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