Here we have something half-way between an omelette and a pancake. It’s, as Bob Ross would say, “a happy accident”.
Make dhal, or use leftovers from takeaway, and stir it into eggs with a couple of other things. I don’t know if this qualifies as an omelette or not. And I don’t really care, because it’s delicious.
Raita isn’t required but is definitely complimentary. If you’ve never had it, think of it like like an Indian tzatziki. If you’ve never had tzatziki, you should.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
The Omelette
- 1 Egg
- 1 tsp Butter
- 2 tbsp leftover Dhal
- 1 small piece of Indian Pickle (any kind), finely chopped
- A few leaves of Cilantro, finely chopped
- Grated Paneer or Mozza (optional)
- Raita, to serve
- Beat egg with dhal, chopped pickle and cilantro.
- Pour mixture into pan and top with grated cheese if using.
- Cook until egg is almost set and roll.
- Top with raita and serve.
Raita
- 1 cup Greek Yogurt
- 1/4 cup Cucumber, grated
- 1 tsp Coriander Seed, ground
- 2 tsp Lemon Juice
- Salt & Pepper to taste
- Mix everything.