Easy Bengali Egg Tadka (Printable Version)

# What You’ll Need:

→ For cooking dal

01 - ½ cup whole green moong dal
02 - ¼ cup chana dal (Bengal gram dal)
03 - Salt, to taste
04 - ¼ teaspoon turmeric powder
05 - 3 cups water

→ For scrambled egg

06 - 1-2 eggs
07 - 1 teaspoon oil
08 - 1 pinch salt

→ For tadka masala

09 - 1 tablespoon oil (sunflower oil recommended)
10 - 1 tablespoon butter
11 - 1 bay leaf
12 - 1 medium-sized onion, finely chopped
13 - 1 teaspoon garlic, finely chopped
14 - 1 teaspoon ginger, finely chopped
15 - 1 green chili, chopped
16 - 1 large tomato, chopped
17 - Salt, as required
18 - 1 teaspoon Kashmiri red chili powder (non-spicy)
19 - 1 pinch turmeric powder
20 - ½ teaspoon cumin powder
21 - 1 teaspoon coriander powder
22 - ¼ teaspoon garam masala powder
23 - 1 teaspoon kasuri methi powder (dried fenugreek leaf powder)

# Steps to Follow:

01 - Wash and soak the dals together for 2-3 hours. Wash again and take the dals in a pressure cooker along with salt, turmeric powder, and water. Pressure cook the dal for 3 whistles over low flame. Once done, turn off the flame and allow the pressure to release on its own.
02 - Meanwhile, beat the eggs along with a pinch of salt. Heat oil in a pan, pour the beaten egg, and once the oil is hot, slowly scramble the egg using a spatula. Transfer to a plate and set aside.
03 - Heat oil and butter in a pan. Add bay leaf and chopped onion; fry until light golden brown. Add ginger, garlic, and green chili; saute for 2 minutes or until fragrant. Add turmeric and chili powder; mix well. Add tomato and salt; saute until the tomato becomes soft and pulpy. Add cumin and coriander powder; saute for one minute. Add a dash of water and simmer until the masala releases oil. Pour cooked dal into the pan with the masala. Stir well and allow to cook for 2 minutes. Add scrambled eggs, kasuri methi powder, and garam masala powder; stir and combine. Cover and let rest for 5 minutes to allow flavors to meld.

# Additional Notes:

01 - Dal: Green moong dal and chana dal are essential. Additional types of lentils can be used optionally.
02 - Chili: Both green chili and red chili powder provide heat and flavor but can be swapped with non-spicy varieties.
03 - Kasuri methi powder has an intensified flavor compared to plain leaves. Roast before crushing to enhance the aroma.
04 - The gravy consistency should neither be too thick nor too thin. Adjust liquid quantities accordingly.
05 - For an egg-free version, skip the eggs. For a lighter dish, omit butter.

Go Back