Tomato Dal with Potato Egg Curry and Rice

Prepare Tomato Dal 1. Rinse the split red lentils thoroughly and drain. 2. In a pressure cooker, heat oil and add cumin seeds and mustard seeds. Let them splutter. 3. Add onions and garlic, sauté until onions are translucent.

Prepare Potato Egg Curry 1. Boil the eggs, peel, and set aside. 2. Heat oil in a pan, add onions and cook until golden brown. 3. Add ginger-garlic paste, coriander powder, cumin powder, red chili powder, and salt. Cook for 2 minutes. 4. Add diced potatoes, cover, and cook until tender. 5. Gently add boiled eggs to the curry, simmer for 5 minutes. 6. Sprinkle garam masala and coriander leaves before serving.

Cook Rice 1. Rinse the basmati rice until the water runs clear. 2. In a pot, add water and rice. Bring to a boil, then cover and simmer until the rice is cooked.

4.Serve Tomato Dal, Potato Egg Curry, and Rice together for a complete and satisfying meal.