Egg Tadka is a flavorful Indian dish prepared with the combination of green moong bean and split chickpeas (chana dal) along with eggs and spices. This egg tadka is popularly known as Dim Torka in Bengal and Dhaba Style Egg Tadka in Punjab.
Torka dal is a favorite in my house, and it goes great with homemade phulka roti. This dish brings back memories of my hostel days. When I was in Kolkata, there was a small roadside food stall that served delectable tadka dal. We used to buy egg torka and rumali roti for dinner whenever we got tired of the hostel food.
Lentils/Dals: Green moong (mung) beans (whole green moong) and split chickpea (chana dal) are used for making torka dal. Many people also use only green moong for this dish. I made both and I love the taste of tadka dal when prepared using both green moong and chana dal.
Eggs: This is a star ingredient for this recipe.
Onion, Tomato, Ginger & Garlic: Egg tadka is cooked in onion-tomato based gravy along with the flavor of garlic and ginger.
Spice Powders: Turmeric Powder, Red Chilli Powder, Coriander Powder
Oil: Vegetable Oil
Whole Spices: Cinnamon Stick
Others: Salt, Coriander Powder, Green Chilli, etc.
Follow these easy steps and learn how to make egg tadka at home.
The first step of making egg tadka starts with soaking of lentils aka dal. Before cooking, I would suggest soaking the two dals for at least 4 hours or overnight. Soaking dals in water has a number of health benefits and reduces cooking time.
At first, I wash both the dals thoroughly and later soak them before cooking. Before cooking, drain the water and add both dals in a pressure cooker. Add required water and cook by closing the lid of pressure cooker for 3-4 whistles or until the dal cooked and retain shape.
Allow to release the pressure of the cooker and meanwhile cook the spice mixture for tadka. Heat oil in a pan and add cinnamon stick in it. When the oil becomes aromatic, add the chopped onion and cook until it becomes transparent.
Next add grated ginger, garlic and green chilli and cook well. I always prefer to add freshly grated ginger and garlic in tadka. However, you can also use ginger and garlic paste of same quantity.
After that add chopped tomatoes and cook until they are soft. Later add spice powder including turmeric powder, coriander powder, and red chilli powder. You can also add garam masala powder however, I have avoided it.
Next add the boiled dal into the masala and add salt as per taste; combine well. At this stage add 1 cup of water and allow it to boil.
Crack two eggs in a bowl and beat well with little salt. Now add it into the boiling tadka dal. Allow to settle the egg layer for few minutes on top and later stir continuously to mix the egg into the curry.
Let it cook for 7-8 minutes and when the water is absorbed completely, turn off the heat and cover it with a lid for few minutes.
Finally garnish the egg tadka with chopped green chilli and coriander leaves on top.
Phulka roti or rumali roti are our go-to accompaniments for egg tadka. It does, however, pair well with different kinds of Indian flatbreads such as maida paratha, naan, tandoori roti, etc.
You can also serve with plain rice or jeera rice along with some pickled onion or salads on the side.
People who do not eat eggs, you can definitely try this recipe and make veg tadka without adding the egg at the end.
If you are a non-vegetarian and love your portion of meat, then you can try chicken tadka dal by using the same recipe, except you have to cook the chicken separately and later you can add it in place of the egg.
You can modify the spice level according to your tastebud. Normally, in dhaba style, the egg tadka should be a bit spicy, and you can add chopped green chilies on top of the tadka.
Make Ahead and Storage
You can prepare the dish in portions and combine them quickly. Soak and cook the dal ahead. You can cool the boiled dal and store it in an airtight container inside refrigerator.
On the other hand, you can prepare onion-tomato based masala and keep in the refrigerator after cooling.
Finally, you heat little oil add the cooked masala and boiled dal one after another, cook together and add eggs to finish the dish.
Moreover, if you have leftover cooked egg tadka, you can keep in an airtight container and store it in the refrigerator.
- If you do not prefer to add the raw eggs directly into the curry, in a separate pan you can make egg scramble with little oil and add it to the boiling tadka at the final stage.
- Always soak dals in advance for cooking tadka.
- In order to avoid making the dal watery and mushy, don't add too much water while pressure cooking it. So, it's crucial to add the necessary amount of water to ensure that the dal cooks properly and maintains its shape.
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- ⅔ cup Whole Moong (Green Mung Beans)
- ½ cup Split Chickpea (Chana Dal)
- 3 no Eggs
- 2 no Onion chopped
- 2½ teaspoon Ginger grated
- 1 tablespoon Garlic grated
- 2-3 no Green Chilli whole
- ½ teaspoon Green Chilli chopped
- ⅔ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- 3-4 tablespoon Vegetable Oil
- ½ inch Cinnamon Stick
- Salt to taste
- Coriander Leaves for garnishing chopped
- Wash and rinse the dals before soaking them overnight.
- Later, drain the water and pressure cook the dals for up to 3-4 whistles, or until cooked but still holding their shape.
- Now heat oil in a pan and add cinnamon stick. Once the oil turns aromatic, add chopped onion and cook until it becomes transparent.
- Next add grated ginger, garlic and green chilli and cook well.
- After that add chopped tomatoes and cook until they are soft.
- Later add spice powder including turmeric powder, coriander powder, and red chilli powder.
- Next add the boiled dal into the masala and add salt as per taste; combine well.
- At this stage add 1 cup of water and allow it to boil.
- Crack two eggs in a bowl and beat well with little salt. Now add it into the boiling tadka dal.
- Allow to settle the egg layer for few minutes on top and later stir continuously to mix the egg into the curry.
- Let it to cook for 7-8 minutes, then turn off the heat and cover it with a lid for a few minutes to let the water completely absorb.
- Finally, garnish with chopped coriander leaves and green chilli.
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