Egg Tadka
Egg Tadka is a flavorful dish prepared with the combination of green moong bean and split chickpeas (chana dal) along with eggs and spices.
Yield: 6
Materials
- 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
Instructions
- 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.