Egg Tadka | Dhaba Style Egg Tadka

Egg tadka is a simple, flavorful, and extremely delicious side dish made with mixed dal and egg.

Tadka or torka is a popular dhaba delicacy in West Bengal and Odisha. In fact, ‘tadka roti’ is one of the much-loved meals of this region enjoyed by all age groups.

Tadka is basically the modified version of Punjabi dal. Unlike other dals it is prepared in gravy form. It is generally available in three types; plain, with egg, with mutton and is inexpensive. Probably these are the biggest attractions of this dish.

Its appeal is not limited to dhabas or highway side eateries only. In Calcutta, tons of street-side vendors are selling this every day.

Here is how to make lip-smacking Calcutta dhaba-style tadka at home with stepwise pictures and tips.

Preparations

• Mix the dals and soak overnight in water.
• Put the dal in a pressure cooker, add salt, turmeric powder, and water. Pressure cook the dal for about 4 whistles.1 over high flame 3 over medium flame. It may vary depending on the dal and cooker. 
• Once done, turn off the flame and allow the pressure to release on its own.
• In the meantime beat the egg adding a pinch of salt in a bowl.
• Heat a teaspoon of oil in a pan. Once the oil turns hot, pour the beaten egg, wait for a few seconds then slowly stir it over medium flame until cooked.
• Once done transfer to a plate and set aside to use later.
• Heat oil and butter in the same pan.
• Add bay leaf and chopped onion. Fry until light golden brown.
• Now add chopped ginger, garlic, and green chili. Saute for 2 minutes or until fragrant. 

• Add turmeric and chili powder. Saute to mix.
• Add chopped tomato, followed by salt. Saute until the tomato softens and pulpy. 
• Add cumin and coriander powder. Saute for a minute.
• Sprinkle a dash of water and saute until the masala releases oil.
• Pour the boiled dal followed by the excess water in the tadka masala and let it boil over a medium flame for 2-3 minutes.
• Add scrambled egg, Kasuri methi powder, and garam masala powder. Stir to mix. Cover and turn off the flame and allow it to rest it for 5 minutes to combine the flavors.
• Then serve hot adding a dollop of butter on top and a side of sliced onion rings and green chili

Tips

1. Dal: Whole moong dal or green moong dal and chana dal or Bengal gram dal is a must. In addition, kidney beans could be added.
2. Ginger and garlic in equal quantities.
3. Chili: Both green chili and red chili powder are used for heat and flavor. You could reduce the amount or use non-spicy ones as well.
4. Use butter, kasuri methi and garam masala powder. 
5. Kasuri methi powder has a more intense flavor than the plain Kasuri methi. However, either one could be used. For Kasuri methi powder, dry roast Kasuri methi on a tawa or pan for a minute and transfer to a plate. Then once cool down crush with hand to make a powder. 
6. Garam masala powder – Any garam masala powder would do the job.
7. Make sure not to add too much water. The gravy should not be very thick or thin.
8. Increase the quantities of dals and all ingredients, if serving more than three persons. 

Variations

• For plain tadka or vegetarian dal tadka skip the egg. 
• Skip butter for a lighter or vegan option. 

Serving Suggestions

Most of the time I pair egg tadka with plain roti. However, it goes well with all Indian breads. Like rumali roti, tandoor roti, paratha, lachha paratha, naan, butter naan, and so on.  

It could be served with plain rice, basmati rice, or jeera rice as well.

If you plan for a simple Indian meal then tadka, roti, Kachumber salad, and plain sweet lassi go well together.

Storage 

You can make the tadka masala ahead of time. Don’t add dal and egg to it. Cool completely and refrigerate as needed in an airtight glass container. 

When you prefer to consume it heat the tadka masala by dashing a splash of water and saute it for 2 minutes. You can use a little butter if you like.

Then add the cooked dal, scrambled egg, and cook for 2 minutes. Add garam masala powder, kasuri methi powder and serve.

Few More Lentil or Dal recipes, you can check:

• Ghugni Recipe
• Arhar Dal Palak

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

Egg Tadka | Dhaba Style Egg Tadka

Egg tadka is a simple, flavorful, and extremely delicious side dish made with mixed dal and egg.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course Lunch, Side Dish

Cuisine Indian

Keyword Dhaba style egg tadka, Egg tadka

Servings3 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

For Boiling the Dal

• ½ cup whole moong dal or green moong dal
• ¼ cup chana/Bengal gram dal
• ¼ cup kidney beans optional
• Salt
• ¼ tsp turmeric powder
• 3 cups water

For Scrambled Egg

• 1-2 eggs
• 1 tsp oil
• 1 pinch salt

For the Tadka Masala Gravy

• 1 tbsp oil
• 1 tbsp butter
• 1 bay leaf
• 1 medium-sized onion finely chopped
• 1 tsp garlic finely chopped
• 1 tsp ginger finely chopped
• 1 green chili chopped
• 1 large tomato chopped
• Salt as required
• 1 tsp Kashmiri red chili powder non-spicy
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala powder
• 1 tbsp Kasuri methi powder

INSTRUCTIONS

Boiling the dal

• Mix the dals and soak overnight in water.
• Put the dal in a pressure cooker, add salt, turmeric powder, and water. Pressure cook the dal for about 4 whistles.1 over high flame 3 over medium flame. It may vary depending on the dal and cooker.
• Once done, turn off the flame and allow the pressure to release on its own.

Preparing the Scrambled Egg

• In the meantime beat the egg adding a pinch of salt in a bowl.
• Heat a teaspoon of oil in a pan. Once the oil turns hot, pour the beaten egg, wait for a few seconds then slowly stir it over medium flame until cooked.
• Once done transfer to a plate and set aside to use later.

Preparing The Tadka Masala Gravy

• Heat oil and butter in a pan.
• Add bay leaf and chopped onion. Fry until light golden brown.
• Now add chopped ginger, garlic, and green chili. Saute for 2 minutes or until fragrant.
• Add turmeric and chili powder. Saute to mix.
• Add chopped tomato, followed by salt. Saute until the tomato softens and pulpy.
• Add cumin and coriander powder. Saute for a minute.
• Sprinkle a dash of water and saute until the masala releases oil.
• Pour the boiled dal followed by the excess water in the tadka masala and let it boil over a medium flame for 2-3 minutes.
• Add scrambled egg, Kasuri methi powder, and garam masala powder. Stir to mix. Cover and turn off the flame and allow it to rest it for 5 minutes to combine the flavors.
• Then serve hot adding a dollop of butter on top and a side of sliced onion rings and green chili

Notes

Tips 

• Dal: Whole moong dal or green moong dal and chana dal or Bengal gram dal is a must. In addition, kidney beans could be added.
• Ginger and garlic in equal quantities.
• Chili: Both green chili and red chili powder are used for heat and flavor. You could reduce the amount or use non-spicy ones as well.
• Use butter, kasuri methi and garam masala powder. 
• Kasuri methi powder has a more intense flavor than the plain Kasuri methi. However, either one could be used. For Kasuri methi powder, dry roast Kasuri methi on a tawa or pan for a minute and transfer to a plate. Then once cool down crush with hand to make a powder. 
• Garam masala powder – Any garam masala powder would do the job.
• Make sure not to add too much water. The gravy should not be very thick or thin.
• Increase the quantities of dals and all ingredients, if serving more than three persons. 

Variations 

• For plain tadka or vegetarian dal tadka skip the egg.
• Skip butter for a lighter or vegan option.

Serving Suggestions

• Most of the time I pair egg tadka with plain roti. However, it goes well with all Indian bread. Like rumali roti, tandoor roti, paratha, lachha paratha, naan, butter naan, and so on.
• It could be served with plain rice, basmati rice, or jeera rice as well. If you plan for a simple Indian meal then tadka, roti, Kachumber salad, and plain sweet lassi go well together.

Storage

• You can make the tadka masala ahead of time. Don’t add dal and egg to it. Cool completely and refrigerate as needed in an airtight glass container.
• When you prefer to consume it heat the tadka masala by dashing a splash of water and saute it for 2 minutes.
• You can use a little butter if you like. Then add the cooked dal, scrambled egg, and cook for 2 minutes. Add garam masala powder, Kasuri methi powder, and serve.