A simple, flavorful, and extremely delicious gravy dish made with mixed dal and scrambled eggs.
Course Lunch, Side Dish
Keyword Dimer torka, Egg tadka
INGREDIENTS ( 1 CUP = 250 ML )
For Boiling the Dal
1/2cupwhole green moong dal
1/4cupchana dal/Bengal gram dal
For Scrambled Egg
For the Tadka Masala Gravy
1tbspoilI have used sunflower oil
1medium-sized onionfinely chopped
Salt as required
1tspKashmiri red chili powdernon-spicy
1/4tspgaram masala powder
1tspKasuri methi powder
Boiling the dal
Wash and soak the dals together for 2-3 hours.
Wash again and take the dals in a pressure cooker along with salt, turmeric powder, and water. Pressure cook the dal for 3 whistles over low flame.
Once done, turn off the flame and allow the pressure to release on its own.
Preparing the Scrambled Egg
In the meantime, beat the eggs along with a pinch of salt.
Heat a little oil in a pan. Once the oil turns hot, pour the beaten egg, wait for a few seconds, then slowly scramble it using a spatula.
Then transfer to a plate and set aside to use later.
Making The Egg Tadka
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 cooked dal over the masala, stir it, and let it cook for about 2 minutes.
Add scrambled eggs along with Kasuri methi powder, and garam masala powder. Stir to mix, cover and turn off the flame. Allow it to rest for 5 minutes to combine all the flavors.
Calcutta style egg tadka is ready to serve. You can serve hot adding a dollop of butter on top. Enjoy!
Dal: green moong dal and chana dal is a must. In addition, you could use your choice of dals.
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.
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 a hand to make a powder.
Garam masala powder - Homemade or storebought. 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.
For plain tadka or vegetarian dal tadka skip the egg.