To begin making the Egg Masoor Dal Recipe first, thoroughly wash the masoor dal in running water.

Then add it to a pressure cooker along with 1 and ½ cups water and place it on the heat. Allow it to cook till you hear three whistles. Then turn off the heat and set the cooker aside so the pressure can release naturally.

When you are able to open the pressure cooker with ease, after the pressure has naturally released, mash the dal with the back of a ladle and set it aside.

Place a kadai on the heat. Heat 2 teaspoons oil and add in the mustard seeds followed by the curry leaves and allow them to crackle. 

Next, add chopped onions and green chilies and saute for a couple of minutes.

Now add in the ginger garlic paste and saute until the raw smell of ginger and garlic goes away. 

Then, add the chopped tomatoes and cook them till they are mushy

At this stage, add mint leaves and stir well.

Add turmeric powder, garam masala and cumin powder. Mix well and simmer for a while longer till the masalas come together.

Now, to scramble the eggs, turn the heat down and break the eggs one by one directly into the pan.

Gently but continuously keep stirring the eggs till they are scrambled and cooked solid.

Once the eggs are cooked, add the mashed masoor dal and asafoetida and mix well. 

Pour in 1/2 cup of water, stir and cover the kadai. Cook the dal, covered, for 5 minutes on low-medium heat.

Finally, add the coconut milk and salt to taste. Stir well and cook covered for 7-10 minutes, then turn the heat off. 

Serve Masoor Dal With Scrambled Eggs along with Parathas, Phulkas or Naans along with a Kala Chana Salad With Grated Carrot, Cucumber & Tomatoes for sumptuous North Indian style dinner.