Anda Tadka Fry
A hearty and flavorful dhaba-style lentil curry made with a mix of dals, a spicy tempering, and scrambled eggs. This protein-packed dish is a North Indian comfort food classic, perfect with hot rotis.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare and Cook the Dals
- b.Rinse the chana dal thoroughly and soak it in ample water for at least 2 hours. Just before cooking, rinse the yellow moong dal.
- c.Drain the soaked chana dal. In a pressure cooker, combine the chana dal, moong dal, 3 cups of water, turmeric powder, and 1 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes until the dals are completely soft and mushy.
- e.Allow the pressure to release naturally. Open the cooker and use a whisk or spoon to gently mash the dal to a creamy, consistent texture. Set aside.
- 2
Step 2
- a.Prepare the Tadka Masala
- b.Heat vegetable oil in a large kadai or pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft, translucent, and light golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- e.Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down, become mushy, and you see oil separating from the masala.
- f.Add the red chili powder and coriander powder. Sauté for another minute until the spices are fragrant.
- 3
Step 3
- a.Combine Dal and Tadka
- b.Pour the cooked dal mixture into the pan with the tadka masala. Stir everything together until well combined.
- c.If the dal seems too thick, add 0.5 to 1 cup of hot water to achieve your desired consistency.
- d.Bring the dal to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld together beautifully.
- e.Crush the kasuri methi between your palms to release its aroma and sprinkle it into the dal, along with the garam masala. Stir well.
- 4
Step 4
- a.Prepare the Scrambled Eggs (Anda Bhurji)
- b.In a separate small non-stick pan, heat the ghee over medium heat.
- c.Crack the 4 eggs into the pan. Season with the remaining 0.5 tsp of salt and the black pepper powder.
- d.Gently scramble the eggs until they are about 90% cooked but still soft and slightly moist. Do not overcook them as they will continue to cook in the dal.
- 5
Step 5
- a.Finish and Serve
- b.Add the soft scrambled eggs to the simmering dal.
- c.Gently fold the eggs into the dal, being careful not to break them up too much.
- d.Garnish generously with freshly chopped coriander leaves.
- e.Serve immediately while hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is crucial for an even and creamy texture; do not skip this step.
- 2For an authentic 'dhaba' flavor, ensure you sauté the onions until they are properly golden brown, as this forms the base flavor of the dish.
- 3Adjust the consistency of the dal with hot water. Cold water can slow down the cooking process and affect the flavor.
- 4Crushing kasuri methi between your palms before adding it helps release its maximum aroma and flavor.
- 5For a richer taste, you can perform a final 'double tadka' with a teaspoon of ghee, a pinch of asafoetida (hing), and a dried red chili on top just before serving.
Adapt it for your goals.
Vegan Version
Omit the eggs and ghee. Use oil for the final tempering. For a protein boost, add crumbled firm tofu or paneer (for a vegetarian version) towards the end.
Different LentilsDifferent Lentils
You can experiment with other lentils. A mix of toor dal (split pigeon peas) and masoor dal (red lentils) also works well, though the cooking time will be shorter.
Add VegetablesAdd Vegetables
For extra nutrition, add finely chopped vegetables like carrots, bell peppers, or spinach to the tadka along with the onions and tomatoes.
Why this is on our healthy list.
Excellent Source of Protein
Combining lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The chana and moong dals are excellent sources of dietary fiber, which promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Source of Essential Minerals
Lentils provide important minerals like iron, which is vital for preventing anemia, and magnesium, which supports nerve and muscle function.
Frequently asked questions
Yes, it's quite a healthy and balanced dish. It's packed with protein from both lentils and eggs, and high in dietary fiber from the dals, which aids digestion. To make it even healthier, you can control the amount of oil and ghee used.