There’s an expression in this country, which I’m going to use right now. It’s “blue collar” and relevant. Urbandictionary dot com, the know-all of pop culture references (because it allows common folks like us to look up the meaning of dumbass) should have a somewhat appropriate explanation of it. Look it up because 1:07:48 and just one 30 second break later…
Git r done.
And since I’m going by urbandictionary.com definition #1, this next expression seems fine as well…
Egg bhurji with dal
Sometimes I feel this is the only reason I make dal, so I can scramble it into eggs the next morning. As if I need any reason to make dal in the first place, right ladies?! Ladies? …Erm. Okay, I’ll rephrase that. Right, nobody?
That’s what I’m talking about.
If you’re wondering what bhurji is, it’s eggs scrambled with onions, spices, tomatoes, chillies and mostly I don’t even remember what else. If you’re wondering what dal is, it’s all the pretties from the family of split lentils that my Indian peoples make into this stew-like dish. It’s usually eaten with rice or roti/chapati/paratha and I am so lucky to live with another human who won’t touch it with a 10-foot-pole. It’s better that way. More for me.
More for eggs the next morning.
I was trying to post my easy recipe for it this week but I forgot (conveniently) the food blog requisites. When I did remember, I took this picture.
Oh, sometimes you also eat it with bread.
The universe was on my side this week though. Ms Hungry & Excited made dal and it’s just what I was looking for on her blog a week ago. I didn’t find it then, which forced me to make my own (FORCED, right) and then I took that ^ picture in the middle of stuffing my face. I meant every second of it.
- 2 eggs
- Bread of your choice. I picked up some panini loaves because they reminded me of Goan paav (bread)
- 1 dal recipe
What I didn’t use from her original recipe is the kasuri methi, asafoetida and red chilli powder. Instead of using red chillies, I used serrano peppers. Also, toor dal is yellow split lentils. I cook one cup of the lentils (soaked overnight) in a pot with 1 cup of water for about 25 minutes or until soft. It’s only because I don’t own a pressure cooker and I don’t plan on owning one either.
If this made no sense to you, the comment space is all yours.
Once your dal is ready, don’t eat it! Well, eat some because it’s freakin delicious.
The next morning, it will be even more so. That’s the thing about food from my hood. It just gets better with time. At least until it can’t anymore. Stop talking, Edlyn.
Break two eggs in a bowl and beat them well. Pour the eggs in a hot, greased-with-oil pan and scramble until it just begins to set. As soon as it gets clumpy, take about a serving spoon scoop of dal and mix it into the eggs. Keep scrambling until some of the water from the dal evaporates and the eggs are scrambled through (or done to your liking).
It’s best eaten with bread. In Goa. At my house.