Indian Khagina: Spiced Eggs

Name: Indian Khagina: Spiced Eggs with Dal
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Brown onion; 1 Piece of Small green chilli; 2 Piece of Tomatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 100 ML of Water; 4 Piece of Organic Eggs; 20 Grams of Crispy onions; 200 Grams of Red lentils; 250 ML of Water; 200 ML of Coconut milk; 15 Grams of Honey; 1 Piece of Vegetable stock cube; 15 Grams of Fresh coriander; 10 Grams of Butter; 1 Piece of Lime

with Dal

This dish is also known as Hyderabadi Anday ka Khagina - a famous Hyderabadi dish prepared with eggs, tomatoes, onions and spices. Enjoy!

9 Reviews

Cals 842 · Prot 46 · Carbs 88 · Fat 37

Vegetarian

Low Carb

35 min

This dish is also known as Hyderabadi Anday ka Khagina - a famous Hyderabadi dish prepared with eggs, tomatoes, onions and spices. Enjoy!

9 Reviews

Cals 842 · Prot 46 · Carbs 88 · Fat 37

Vegetarian

Low Carb

Ingredients

Egg khagina

Brown onion

1 Piece

Small green chilli

1 Piece

Tomatoes

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ginger garlic paste

15 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Water

100 ML

Organic Eggs 5*

4 Piece

Crispy onions

20 Grams

Dal

Red lentils

200 Grams

Water

250 ML

Coconut milk

200 ML

Honey

15 Grams

Vegetable stock cube 15*

1 Piece

Fresh coriander

15 Grams

Butter 4*

10 Grams

Lime

1 Piece

Allergens

*5 Eggs, *15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3520 / 842
Fats (g)	36.7
of which saturated (g)	18
Carbohydrates (g)	88
of which sugars (g)	17.6
Fibers (g)	17.9
Proteins (g)	46
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make dal

Heat a large pot over a medium heat. Once hot, add the lentils, measured water, coconut milk, honey and vegetable stock cube. Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 15 min until the lentils are soft.

2 Prep

Meanwhile, peel and finely chop the onions. Finely slice the green chilli (spicy!). Roughly chop the tomatoes and coriander.

Tip! Not a fan of spice? Go easy on the green chilli.

3 Start khagina

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the onions, tomatoes and green chilli (spicy!) with a pinch of salt. Fry for 5 min or until soft. Add the ginger garlic paste, turmeric powder, coriander powder and fry for 1 min further. Add the measured water and, using a spatula, gently mash the onion mixture.

Tip! Mash the onion mixture gently, not completely.

4 Add eggs

Reduce the heat to low and, using a spatula, evenly spread the mixture over the bottom of the pan. Use a spoon to make 4 grooves in the onion mixture. Crack an egg into each groove and season with salt. Cover the pan with a lid and cook for 5 min or until the eggs are cooked to your liking – this is your egg khagina.

5 Season dal

Once the lentils are cooked, stir through half of the coriander leaves, the salted butter and a squeeze of lime juice. Add a splash of water if needed.