Malka Daal

An unusually tasty daal recipe (Sabut masoor dal) that you will always treasure. We put a little twist of our in it, watch the video to find out. #HappyCookingToYou

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  • Kali masoor daal (Black lentil gram) ½ kg (washed)
  • Pani (Water) 1 litre
  • Lehsan paste (Garlic paste) 1 & ½ tsp
  • Adrak paste (Ginger paste) 1 & ½ tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Garam masala powder ½ tsp
  • Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
  • Haldee powder (Turmeric powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Dahi (Yogurt) grinded ½ Cup
  • Oil ½ Cup
  • Anday (Eggs) boiled 4


  • Oil ¾ Cup
  • Pyaz (Onion) sliced 1 small
  • Sabut lal mirch (Whole red chilies) 5-6
  • Lehsan (Garlic) cloves 4-5
  • Zeera (Cumin seeds) 1 & ½ tsp
  • Curry pata (Curry leaves) 8-10
  • Garam masala powder ½ tsp


In pot,add black lentil gram,water,garlic paste,ginger paste,cumin seeds,garam masala powder,red chili powder,salt and turmeric powder,bring it to boil and mix well,cover and cook on low flame for 30 minutes or until tender.

Add yogurt,mix and mash well with the help of masher.

Cook on low flame for 8-10 minutes and set aside.

In frying pan,add oil and fry boiled eggs until golden brown,set aside and cut into two halves.


In frying pan,add oil,onion and fry until translucent.

Add whole red chilies,garlic and mix well.

Add cumin seeds,curry leaves and mix well.

Add tadka on cooked black lentil gram,garnish with fried eggs and sprinkle garam masala powder & serve.

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