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This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Boil the dhal with chili powder, onion, garlic, green chili, curry leaves, turmeric, and thin coconut milk until just cooked but not till mashed.
Add the thick coconut milk and simmer for 3 minutes.
Heat the oil in a separate pan.
Add the mustard seeds and when its start to splutter add the cumin seeds along with fenugreek seeds and sauté for 30 seconds.
Add the curry leaves with sliced onions, chili flakes and sauté for 2 minutes.
Pour the mixture over the cooked dhal.
For the Omelette add eggs, tomatoes, chilli flakes and salt to separate bowl, mix it and make the omelette
Cut the omelette into small pieces and add these pieces into dhal curry and mix well.
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