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Faridabad Lemon Egg Pulimunchi
🇮🇳 Indian

Faridabad Lemon Egg Pulimunchi

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Faridabad cooking — Faridabad Lemon Egg Pulimunchi brings a lemon touch with a classic pulimunchi finish. About 43 minutes from fridge to table.

Prep 25 min Cook 18 min Serves 4 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Cumin Seeds1 tsp
  • Lemon1
  • Eggs4
  • Red Chili Powder1 tsp
  • Amchur (Dry Mango Powder)1/2 tsp

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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