Deem-Dal (Egg Lentil Soup)

    This is quite a unique way to make dal a bit more special than usual. The beaten egg at the end brings in a great flavor. Serve with plain white rice.


    Dhaka, Bangladesh
    1 person made this


    • 1/2 cup masoor dal
    • 1/2 cup moong dal
    • 1/2 teaspoon of ginger paste
    • 1/2 teaspoon of garlic paste
    • 1/2 teaspoon of red chili powder
    • 1/2 teaspoon of cumin paste
    • 1/2 teaspoon of turmeric powder
    • 2 tablespoons of oil
    • 3-4 onions, sliced
    • 2-3 cinnamon sticks
    • 2-3 cardamoms
    • 2-3 cloves
    • 1 bay leaf
    • Salt as needed
    • 2.5-3 cups of water
    • 1 egg
    • 1 teaspoon of ghee
    • 1 tablespoon of golden brown fried sliced onions ( peyaj beresta)
    • 5-6 green chilies, sliced in half along the length


    1. Soak the dal for an hour. Wash the dal and set aside.
    2. On a bowl, mix in turmeric powder, red chili powder, cumin, ginger and garlic pastes with 2 tablespoons of water to make a soft paste. Set aside this spice paste.
    3. Heat a pan with oil and fry the onion slices.
    4. When the onions have been half fried, add the cinnamon sticks, cardamoms and cloves. Stir and continue to fry. Add the spice paste to the onions and cook until the water in the paste dries up a bit and the oil starts to float on top.
    5. Now add the dal and sprinkle the salt.
    6. Stir and pour in the water. Put the lid on and cook until the dal grains become soft and bubbles form.
    7. Beat the egg in a bowl well and add it to the dal.
    8. Continue stirring and mix in the ghee.
    9. Garnish with peyaj beresta and green chilies.

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