Dimer Torka
A hearty and flavorful Bengali dhaba-style dish. Whole green moong dal is slow-cooked into a thick, spicy curry, then combined with fluffy scrambled eggs. Perfect for scooping up with hot rotis.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.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 soaking water. Transfer the dal to a pressure cooker. Add 3 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but still holds its shape.
- e.Allow the pressure to release naturally. Open the cooker and gently mash about a quarter of the dal with the back of a spoon to help thicken the curry. Set aside.
- 2
Step 2
- a.Prepare the Torka Masala
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking.
- c.Reduce the heat and add the cumin seeds, bay leaf, and dried red chilies. Let them splutter for about 30 seconds.
- d.Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- f.Stir in the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
- g.Add the remaining 0.5 tsp turmeric powder, red chili powder, coriander powder, cumin powder, and 1 tsp of salt. Sauté the masala for 2-3 minutes, until the oil begins to separate from the mixture.
- 3
Step 3
- a.Combine and Simmer
- b.Pour the cooked dal into the pan with the masala. Mix everything together thoroughly.
- c.Add about 1/2 cup of warm water, or more, to adjust the consistency. The torka should be thick and hearty, not watery.
- d.Bring the mixture to a gentle simmer and cook, uncovered, for 5-7 minutes, allowing the dal to absorb all the aromatic flavors of the masala.
- 4
Step 4
- a.Prepare the Scrambled Eggs
- b.While the dal is simmering, heat 1 tbsp of vegetable oil in a separate small non-stick pan over medium heat.
- c.In a bowl, crack the eggs and whisk them with the remaining 0.25 tsp of salt and the black pepper powder.
- d.Pour the egg mixture into the hot pan and scramble gently with a spatula until they are just cooked but still soft and moist. Avoid overcooking.
- 5
Step 5
- a.Finish and Serve
- b.Add the prepared scrambled eggs to the simmering dal curry. Fold them in gently.
- c.Sprinkle the garam masala and crushed kasuri methi over the top. Crush the kasuri methi between your palms as you add it to release its flavor.
- d.For extra richness, stir in the optional tablespoon of ghee.
- e.Garnish with freshly chopped coriander leaves and serve immediately with hot rotis, parathas, or naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is a crucial step for ensuring it cooks evenly and becomes tender.
- 2For the most authentic Bengali flavor, use mustard oil for making the masala.
- 3Gently mash about 1/4 of the cooked dal with the back of a spoon before adding it to the masala. This helps in achieving the classic thick and creamy consistency of Torka.
- 4Do not overcook the dal in the pressure cooker; it should be soft enough to be mashed slightly but not turn into a complete paste.
- 5Crush the kasuri methi between your palms before adding it to the curry to release its maximum aroma.
- 6The final consistency of the torka should be thick and hearty. Adjust the amount of water accordingly during the simmering stage.
Adapt it for your goals.
Vegan
For a vegan version, replace the eggs with a scramble made from 200g of firm tofu. Omit the ghee or use a plant-based butter alternative.
SpicierSpicier
Increase the heat by adding 1-2 more green chilies or increasing the red chili powder to 1.5 tsp. A pinch of black pepper can also be added to the masala.
Mixed DalMixed Dal
Create a different texture by using a mix of 3/4 cup whole green moong dal and 1/4 cup chana dal. Remember to soak and cook them together, noting that chana dal may require slightly longer cooking time.
With MeatWith Meat
For a non-vegetarian version other than egg, you can add small pieces of cooked mutton or chicken keema (mince) to the masala before adding the dal.
Why this is on our healthy list.
Excellent Protein Source
Combining whole moong dal and eggs creates a high-protein dish, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Whole green moong dal is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Energy Boosting
The complex carbohydrates from the dal provide sustained energy release, making this a fulfilling and energizing meal that keeps you full for longer.
Packed with Minerals
This dish is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood health, nerve function, and maintaining blood pressure.
Frequently asked questions
A single serving of Dimer Torka (approximately 320g) contains around 450-500 calories. This is an estimate and can vary based on the specific ingredients and the amount of oil and ghee used.