Ingredients with Measurements:
- 4 eggs
- 1/2 cup red lentils
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ginger paste
- 1 green chili, finely chopped
- 1/2 tomato, finely chopped
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. In a mixing bowl, whisk the eggs with salt and black pepper.
3. Heat the oil in a non-stick skillet over medium heat.
4. Add cumin seeds and let them sizzle for a few seconds.
5. Add onion, garlic, ginger paste, and green chili. Saute until the onion is translucent.
6. Add tomato and cook until it softens.
7. Drain the lentils and add them to the skillet. Cook for 5 minutes.
8. Pour the egg mixture over the lentils and stir gently.
9. Cook until the eggs are set, about 5-7 minutes.
10. Garnish with cilantro leaves.
Time:
Preparation time: 35 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 197
Fat: 12g
Carbohydrates: 14g
Protein: 10g
Sodium: 347mg
Sugar: 2g
Substitutions for ingredients:
- Red lentils can be substituted with yellow or green lentils.
- Cumin seeds can be substituted with ground cumin.
- Vegetable oil can be substituted with any cooking oil.
Variations:
- Add chopped spinach or kale for extra nutrition.
- Add diced potatoes for a heartier dish.
- Add a pinch of turmeric for a vibrant color.
Tips and tricks:
- Soaking the lentils helps them cook faster and evenly.
- Use a non-stick skillet to prevent sticking.
- Stir the egg mixture gently to avoid breaking the lentils.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until hot.
Presentation ideas:
Serve on a plate with a side of sliced tomatoes and cucumber.
Garnishes:
Garnish with cilantro leaves.
Pairings:
Serve with naan bread or pita bread.
Suggested side dishes:
Serve with a side of raita or yogurt dip.
Troubleshooting advice:
- If the eggs are sticking to the skillet, reduce the heat and add more oil.
- If the lentils are not cooked through, add a splash of water and cook for a few more minutes.
Food safety advice:
- Always wash your hands and utensils before cooking.
- Cook eggs until they are fully set to avoid foodborne illness.
Food history:
Khagina is a traditional Pakistani and Indian dish made with eggs and spices. It is often served for breakfast or brunch.
Flavor profiles:
Savory, spicy, and aromatic.
Serving suggestions:
Serve hot as a main dish for breakfast or brunch.
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Region: Indian