Punjab x Mexico
Dal makhani chilaquiles
Crisp tortillas drowned in dal makhani, on purpose, and topped with a runny egg.
75 minTime
26 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original678kcalsame
26 gproteinsame
16 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the soaked urad and rajma with 3 cups water and 1 tsp salt on medium heat for 30 minutes, about 8 whistles. Let the pressure release naturally.
- 2Melt 2 tbsp butter on medium heat, fry ginger garlic paste 1 minute, add tomato purée and chilli and cook 8 minutes.
- 3Add the dal with its liquid and mash about a quarter of it against the side of the pot. Simmer on low heat for 15 minutes, stirring. Add 3/4 tsp garam masala, 1 tsp kasuri methi and 1/4 cup cream. Keep it loose, like a thick sauce.
- 4Fry the tortilla wedges in hot oil on medium high heat in batches for 2 minutes until crisp. Drain and salt.
- 5Fry the eggs in the rest of the butter on medium heat for 3 minutes until whites set, yolks runny.
- 6Toss the chips in the hot dal for 30 seconds. Plate, top with eggs, queso fresco, onion, jalapeño and coriander. Serve at once.
Serve it like this
Pile the sauced chips in a wide shallow bowl, slightly heaped. Set two eggs on top, crumble cheese over, and finish with onion, jalapeño rings and coriander.
