Vegetable masoor dal with Qageena

I wanted to make scrambled eggs but was kind of bored with the way I always make it and so started to search for the recipes. And I came across this recipe which is my old favourite but I totally forgot about it. So after being reminded of its existence, I just had to make it. And this dish is very famous in Hyderabad. Its called Hyderabadi Qageena, khagina, etc etc
            To go with it, I made the most amazingly yummy masoor dal. For some reason my mom didn't make masoor dal often when I was a kid. But anyway, I make it. So here are the recipes. Hope you will make them and leave me a note

Qhageena (Scrambled eggs with a twist)

Khagina

Ingredients:

1. 6 eggs
2. 1 large onion chopped
3. 1/3 cup milk
4. 1/2-3/4 teaspoon salt, chilly powder
5. 1/2 teaspoon turmeric
6. 3 tablespoons oil

In a pan heat the oil and fry the onions till they become tranlucent. Add salt, turmeric and chilly powder and stir to combine. Add milk and stir to combine. Reduce heat to medium and spread the onions on the pan into a layer. Bread the eggs one by one and drop them onto the eggs and cover the dish (Don't mix or scramble yet). Let it cook for five minutes. Stir in such a way as not to break the eggs into too little pieces. Cover again and cook for 5 more minutes. Garnish generous with cilantro and stir once again and serve with Roti or white rice.
                       Also you may want to take a look at the way i generally used to make Scrambled eggs


Vegetable Masoor dal (Red lentils with Eggplant)

Masoor dal with Eggplant

Ingredients:

1. 1 cup masoor dal
2. 2-3 indian egg plant (I used half of Japanese purple eggplant) cubed
3. 1/2 cup onion chopped
4. 1 garlic pod chopped fine
5. 1/4 cup chopped green beans (optional)
6. cilantro for garnishing
7. 1/2 teaspoon each of turmeric, cumin, mustard seeds, hing(asafoetida)
8. 3 red chillies broken
9. few curry leaves

Soak the masoor dal in 2 cups of water for 15 minutes. In a pan heat the oil and fry the cumin and mustard seeds for a couple of minutes. Add hing, red chillies and curry leaves and fry for a couple of minutes. Add turmeric and garlic and fry again for a couple of minutes. Now add onions and egg plant and fry for 5 minutes. Add green beans if using and reduce the heat to medium and cook for 5 minutes. Add dal and water and bring to a boil. Simmer for 20 minutes or until dal getting cooked and the stew becomes creamy. If it gets too thick add 1/2-1 cup water. Add cilantro stir to combine and add salt and serve with rice or roti
You might also want to check my  Other Masoor Dal Recipe