INGREDIENTS:
3 Eggs
1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)
1 large onion (finely chopped)
1 large onion (grated)
1 tbsp. ginger garlic paste
2 green chili (slitted)
2 green chili (chopped)
1 tomato (finely chopped)/tomato puree 3 tbsp
2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
2 bay leaves
1 tsp cumin
1 tsp garam masala
Salt (as per taste)
1 tsp Sugar
Coriander leaves chopped
METHOD:
1. To make the omelette's cube:
Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.
2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.
3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.
Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.
4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.
Garnish with chopped coriander and serve with roti, naan or steamed rice.