Heat pan, add oil, when heated add mustard seeds and let it splutter. Add channa dal and let it become golden brown. Add sliced onion and sauté for 2 minutes. Add chopped garlic, tomatoes, salt, turmeric, chilli and coriander powders and sauté for another 1 minute. Add 400 ml water and cover the pan. Cook further 10 minutes until the onion and tomatoes cooked very well. Take the lid off and Now cook another 10 minutes. Adjust consistency with water if it is too dry.

On the other hand, make small slits on the egg and toss it for few seconds on a pan with sprayed oil, salt and little turmeric powder. Stop when the skin of the egg turns slight crispy and golden brown. Add this onto the onion tomato masala we made and mix. Sprinkle coriander leaves and serve with hot rice/Chapatis.