Anda Torka
A hearty Bengali dhaba classic where creamy whole green moong dal is cooked with spices and enriched with scrambled eggs. Perfect for scooping up with hot rotis for a satisfying meal.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare and Cook the Dal
- b.Wash the whole green moong dal thoroughly under running water. Soak it in ample water for at least 4 hours, or preferably overnight.
- c.Drain the soaked dal. Transfer it to a pressure cooker. Add 4 cups of fresh water, 1 tsp of salt, and 0.5 tsp of turmeric powder.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes, until the dal is soft and cooked through but still holds its shape.
- e.Allow the pressure to release naturally before opening the cooker. Set aside.
- 2
Step 2
- a.Prepare the Masala Base (Tadka)
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is fragrant and just begins to smoke lightly. This step is crucial to remove the oil's pungency.
- c.Reduce the heat slightly and add the cumin seeds. Let them sizzle and splutter for about 30 seconds.
- d.Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
- f.Add the chopped tomatoes along with the remaining 0.5 tsp salt, 0.25 tsp turmeric powder, red chili powder, and coriander powder. Mix well.
- g.Cook the masala for 7-8 minutes, stirring frequently, until the tomatoes break down completely and you see oil separating from the sides of the mixture.
- 3
Step 3
- a.Incorporate the Scrambled Eggs
- b.Create a well in the center of the pan by pushing the masala to the sides.
- c.Crack the 4 eggs directly into the well. Let them cook undisturbed for about 30-40 seconds until the whites begin to set.
- d.Gently scramble the eggs using your spatula. Continue to cook for 2-3 minutes until the eggs are fully cooked but still soft.
- e.Once cooked, gently mix the scrambled eggs with the surrounding masala until well combined.
- 4
Step 4
- a.Combine, Simmer, and Finish
- b.Pour the cooked moong dal (along with its cooking water) into the pan with the egg masala. Stir gently to combine everything.
- c.For a creamier consistency, you can lightly mash about a quarter of the dal with the back of your spoon before mixing.
- d.Bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the dal to absorb the flavors of the masala. If the dal seems too thick, add a splash of hot water to reach your desired consistency.
- e.Crush the kasuri methi between your palms to release its aroma and sprinkle it over the dal. Add the garam masala powder and stir well.
- f.Garnish with freshly chopped coriander leaves. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is essential for even cooking and a softer texture. Do not skip this step.
- 2For an authentic dhaba taste, use mustard oil and heat it properly until it's slightly smoky before adding spices.
- 3To make the dal creamier, mash a small portion of the cooked dal before adding it to the masala.
- 4Adjust the spice level by increasing or decreasing the amount of green chillies and red chili powder.
- 5For a richer flavor, you can add a dollop of butter or ghee just before serving.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese). Add the paneer at the final stage and cook for just 2-3 minutes.
VeganVegan
Omit the eggs and use a plant-based oil instead of ghee for finishing. You can add a scramble made from firm tofu for a similar texture.
Different DalDifferent Dal
While traditionally made with whole green moong, you can also make this with whole black lentils (sabut urad dal) or a mix of dals, though cooking times will vary.
Spicier VersionSpicier Version
Add a teaspoon of freshly ground black pepper along with the garam masala for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Combining lentils and eggs creates a high-quality protein profile, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The whole green moong dal is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the dal provide a slow and steady release of energy, keeping you full and energized for longer periods.
Packed with Vitamins and Minerals
This dish is a good source of essential nutrients like iron, magnesium, potassium from the dal, and vitamins A, D, and B12 from the eggs.
Frequently asked questions
Yes, Anda Torka is a nutritious dish. It's rich in protein from both the moong dal and eggs, and high in dietary fiber from the lentils. It provides sustained energy and supports muscle health. Using mustard oil also adds beneficial monounsaturated fats.