Dhaba Anda Tadka
A hearty and protein-packed Punjabi dhaba classic. This recipe combines creamy mixed lentils with spicy scrambled eggs, creating a rustic and flavorful curry that's perfect with hot rotis or naan.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Cook the Dal
- b.Wash the chana dal and moong dal thoroughly under running water.
- c.Soak the chana dal in water for at least 2 hours. Moong dal does not require soaking. Drain the water from the chana dal before cooking.
- d.In a pressure cooker, combine the soaked chana dal, washed moong dal, 3 cups of water, turmeric powder, and 1 teaspoon of salt.
- e.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and mushy.
- f.Allow the pressure to release naturally. Open the cooker and lightly mash the dal with the back of a ladle to create a creamy consistency.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat ghee in a large pan or kadai over medium heat. Once hot, add the cumin seeds and hing. Let them splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 7-8 minutes.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- e.Add the chopped tomatoes and the remaining 0.5 teaspoon of salt. Cook for 6-7 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala.
- 3
Step 3
- a.Combine Dal and Masala
- b.Pour the cooked, mashed dal into the pan with the prepared masala.
- c.Add the red chili powder and coriander powder. Stir everything together until well combined.
- d.Bring the mixture to a gentle simmer and cook on low heat for 5-7 minutes, allowing the dal to absorb the flavors of the masala.
- e.If the dal seems too thick, add a splash of hot water to adjust to your desired consistency.
- 4
Step 4
- a.Add the Eggs
- b.Increase the heat to medium. Using a ladle, create a small well in the center of the simmering dal.
- c.Crack the 4 eggs directly into this well.
- d.Let the eggs cook undisturbed for about 60 seconds to allow the whites to set slightly.
- e.Gently scramble the eggs within the well. Once they are partially cooked, begin to mix them into the surrounding dal.
- f.Continue to cook for another 2-3 minutes, stirring gently, until the eggs are fully cooked through.
- 5
Step 5
- a.Garnish and Serve
- b.Stir in the garam masala and crushed kasuri methi. Cook for one final minute.
- c.Turn off the heat. Garnish with freshly chopped coriander leaves and top with an optional dollop of butter for extra richness.
- d.Serve immediately with hot tandoori roti, naan, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is a crucial step; do not skip it as it ensures the dal cooks evenly and becomes tender.
- 2For an authentic dhaba flavor, be generous with ghee and ensure the onions are well-browned.
- 3Cook the tomato masala until oil separates. This is key to developing a deep, rich flavor base for the curry.
- 4Don't overcook the eggs. They should be soft and just cooked through to maintain a tender texture within the dal.
- 5The dal will thicken as it cools. When reheating, add a little hot water to loosen it to the right consistency.
- 6For a smokier flavor, you can use the 'dhungar' method: place a small steel bowl in the center of the finished dal, add a hot piece of charcoal, pour a few drops of ghee over it, and cover the pan for 2-3 minutes.
Adapt it for your goals.
Spicier Version
Add a final 'tadka' (tempering) of ghee, dried red chilies, and a pinch of red chili powder poured over the dish just before serving.
Vegan VersionVegan Version
Replace ghee with vegetable oil and butter with a vegan alternative. Omit the eggs and crumble in 200g of firm tofu (tofu bhurji) at the end.
Different LentilsDifferent Lentils
While the classic uses chana and moong dal, you can make this with a mix of toor (arhar) dal and masoor dal for a quicker cooking version with a different texture.
Creamier TextureCreamier Texture
For a richer, creamier finish, stir in 2 tablespoons of heavy cream or full-fat yogurt (whisked) at the very end, after turning off the heat.
Why this is on our healthy list.
Excellent Source of Protein
The combination of lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Lentils are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Sustained Energy Release
The complex carbohydrates from the dal provide a slow and steady release of energy, keeping you feeling full and energized for longer periods.
Packed with Essential Minerals
This dish is a good source of essential minerals like iron, which is vital for preventing anemia, and folate, which is crucial for cell growth and metabolism.
Frequently asked questions
Dhaba Anda Tadka is a rustic and popular dish from North Indian roadside eateries called 'dhabas'. It consists of a flavorful lentil curry (dal) into which eggs are cracked and scrambled, creating a hearty, protein-rich main course.