Bengali Egg Tadka Dal
If you’ve ever eaten at a roadside Kolkata dhaba, chances are you’ve tasted the legendary Bengali Egg Tadka Dal — a smoky, spicy, and protein-packed lentil curry enriched with scrambled eggs. Egg Tadka or Torka is a wholesome meal that you can even enjoy vegetarian by skipping the egg.
Ingredients
- ¼ cup split chickpea (chana dal)
- ½ cup green mung beans
- 4 cloves garlic (finely chopped)
- 1 and ½ inch fresh ginger (thinly slice half of it and finely chop the rest)
- 2 green chili ((finely chop one of it and slit the second one))
- 1 red onion (6 oz, finely chop)
- 1 tomato (6oz, finely chop)
- 3 eggs (whisked in a bowl and keep aside)
- 3 tablespoon Ghee
- 1 tablespoon oil
- Few sprigs of cilantro leaves
Spices
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon chili powder
- 2 tablespoon kasuri methi (dried fenugreek leaves)
- salt to taste
Instructions
- Wash the mung beans and split chickpea and then soak it together overnight or at least for a few hours.
- Prep before cookingMake a paste of ginger, garlic and green chili. Finely chop the onion and finely chop the tomato. Make a spice paste by add turmeric, cumin powder, coriander powder and chili powder to a bowl and mix with water. Finely chop the cilantro leaves and keep aside to be used right at the end.
- When you are ready to prepare, heat a pressure cooker and add 1 tablespoon ghee plus oil. Sprinkle cumin seeds and let it sizzle. Next, add half of the ginger garlic and chili paste and let it sizzle.
- Scatter ⅔ of the chopped onion, sprinkle with salt and stir it around to soften the onion. Next, add ⅔ of the chopped tomato and stir it around.
- Next, pour the spice paste you prepped earlier and pour it to the pressure cooker. Let the spice paste cook for 5 minutes.
- Add the soaked beans to the pressure cooker and pour some water. Then close the lid and let it whistle at medium heat, 3 times. Switch off the heat and let it release the pressure gradually.
- For the tadka/torka, in a heavy bottom skillet or pan at medium heat, pour the oil and once it's heats up add ghee and once it heats up, add the remaining of the ginger garlic and chili paste along with remaining of the onion and tomato. Toss it around until it's softened and looks glossy.
- Add the boiled beans, lentils and stir it around to incorporate everything. Pour more water if needed to adjust the consistency of the dal you prefer. Also check for salt and add more if needed.
- In a bowl, whisk the eggs and then drizzle on the dal tadka as it simmers. Let the eggs cook for 3 more minute.
- Finally, crush some kasuri methi (dried fenugreek leaves) and mix it around. Finish it by garnishing with finely chopped cilantro leaves, sliced ginger and slit green chilies.
- Enjoy warm!
Nutrition
Serving: 1gCalories: 686kcalCarbohydrates: 24gProtein: 44gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 26gCholesterol: 946mgSodium: 1010mgFiber: 5gSugar: 6g