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Egg tadka dal-recipe by Foodie's Hut

Kolkata Style Tadka Dal

by Shyamali Sinha

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”


Egg tadka dal-recipe by Foodie's Hut


Egg tadka dal-recipe by Foodie's Hut



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Serves: 4


  • 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


  1. Transfer soaked lentils in a   pressure cooker,sprinkle salt, put the lid on,set the cooker over high heat and wait for one whistle.
  2. 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.

  1. Crack the eggs  into a bowl, sprinkle little bit salt and give a good whisk to beat the eggs.
  2. Preheat your cooking pot, add  about a  tablespoon of mustard   oil and heat the oil over high heat to reach the smoking  point.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add cooked eggs to the spice mixture, saving a little bit for my little one, but you can add all.
  9. Transfer  cooked dal to the mixture,give a mix.
  10. 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

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