Egg Tadka Daal or Bengali style Tarka Dal is an iconic dish in West Bengal. This Dal is very popular in Kolkata/ Calcutta. This Dal is different from regular Bengali daal soup, it’s a spicy dal curry, packed with flavor,this is very popular in roadside Dhabas. This recipe is inspired by Dhaba style Tadka Dal, but not exactly Dhaba style Tadka Dal, so I prefer to call it my ” Homestyle Tadka Daal”
- ½ cup green Moong dal soaked in water for at least half an hour,( longer soaking time will help to reduce cooking time)
- 3 cups slice onion
- 1 cup chopped tomato
- Handful of chopped cilantro/ coriander leaves/ Dhania patta( ¼ cup)
- 2 tsp garlic paste
- 1 tsp ginger paste
- 3 eggs
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp hot red chilli powder
- ½ tsp turmeric powder
- ¼ tsp methi powder
- ¼ tsp Kasuri methi powder
- ½ tsp garam masala
- ¼ tsp sugar
- 4 -5 tbsp mustard oil/ any unflavoured cooking oil with high smoke point,like vegetable oil, Canola oil
- Transfer soaked lentils in a pressure cooker,sprinkle salt, put the lid on,set the cooker over high heat and wait for one whistle.
- Reduce the heat to medium-low and wait for 2 whistles, then remove from heat and let all the pressure release by itself.
Note: If you are cooking the lentils in a saucepan, cook the lentils over high heat, when it comes to a rolling boil, reduce the heat medium-low, partially cover with a lid and cook, just for a rough cooking guide, it will take 35-40 mins to cook over low heat.
- Crack the eggs into a bowl, sprinkle little bit salt and give a good whisk to beat the eggs.
- Preheat your cooking pot, add about a tablespoon of mustard oil and heat the oil over high heat to reach the smoking point.
- Then reduce the heat to low, pour the beaten eggs in the hot oil, give a stir to make scrambled eggs. Transfer it to a bowl or plate.
- Heat up remaining oil in the same dutch oven over high heat, then reduce the heat and add onion, sprinkle salt, and cook the onion over medium -low heat for a couple of minutes, about 5-6 minutes.
- When you see that onions are softened and developed a pinkish color, add chopped tomato, sprinkle salt for tomato, cover with a lid and cook until tomatoes are cooked.
- Add garlic paste, ginger paste and continue cooking for 15-20 seconds, then add all ground spices, about 1/4 cup of water, mix everything well, bring the temperature to high.
- When the mixture starts bubbling up, reduce the heat to medium-low, cover with a lid and continue cooking until oil is releasing from the mixture.
- Add cooked eggs to the spice mixture, saving a little bit for my little one, but you can add all.
- Transfer cooked dal to the mixture,give a mix.
- Add garam masala, Kasuri methi, handful chopped coriander leaves, give a stir and add the warm water,let the Dal comes up to a boil.Give a final stir, cover with the lid and remove from heat.
Serve with your favorite bread or Roti.
Recipe by: Shyamali Sinha