Egg Tadka
A hearty and spicy dhaba-style scrambled egg curry made with yellow lentils. This popular street food from Kolkata is packed with flavor and perfect with hot rotis for a quick and satisfying meal.
For 4 servings
Pressure Cook the Dal
- Drain the soaked yellow moong dal. Place it in a pressure cooker with 2.5 cups of water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
- Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until the dal is soft but still holds its shape.
- Allow the pressure to release naturally. Once safe to open, gently mash the dal with the back of a spoon to create a creamy consistency. Set aside.
Prepare the Tadka Masala
- Heat mustard oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds, dried red chilies, and hing. Let them sizzle for 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
- Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 tsp of salt. Sauté the masala for 2-3 minutes until the oil begins to separate from the mixture.
Combine Dal and Scramble Eggs
- Pour the cooked moong dal into the pan with the prepared masala. Mix well and bring the mixture to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld.
- Using a spatula, create a well in the center of the dal mixture by pushing it to the sides of the pan.
- Crack the 4 eggs directly into the well. Let them cook undisturbed for about a minute until the whites begin to set.
- Gently scramble the eggs within the well. Once they are about 70% cooked, start mixing them into the surrounding dal.
- Continue to cook, stirring gently, for another 2-3 minutes until the eggs are fully cooked to your preference.
Finish and Garnish
- Sprinkle the garam masala and crushed kasuri methi over the egg tadka. Give it a final mix.
- Garnish generously with freshly chopped coriander leaves.
- Serve immediately while hot with roti, chapati, or pav.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the dal is cooked until soft but not completely mushy. It should retain a slight bite.
- 2Using mustard oil provides a pungent, authentic flavor characteristic of dhaba-style cooking. Heat it well until it's almost smoking to mellow its sharpness.
- 3Always crush the kasuri methi (dried fenugreek leaves) between your palms before adding it to release its maximum aroma.
- 4For a richer, creamier finish, you can add a tablespoon of butter or ghee along with the final garnish.
- 5Adjust the number of green chilies and the amount of red chili powder to suit your preferred spice level.
Adapt it for your goals.
Vegan/Vegetarian
For a vegetarian version, replace eggs with 200g of crumbled paneer. For a vegan option, use crumbled firm tofu. Sauté the paneer or tofu separately until golden and add it at the end.
Lentil VariationLentil Variation
Create a different texture and flavor profile by using a mix of lentils. Try combining moong dal with masoor dal (red lentils) or a small amount of chana dal (split chickpeas).
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
To impart a traditional smoky flavor, place a small steel bowl in the center of the finished dish. Add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pan for 2-3 minutes to trap the smoke.
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 maintaining overall body function.
High in Dietary Fiber
Yellow moong dal is rich in dietary fiber, which aids in healthy digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Rich in Essential Nutrients
This dish provides a range of vitamins and minerals, including iron and folate from lentils, Vitamin D and B12 from eggs, and antioxidants from spices like turmeric and cumin.
Frequently asked questions
One serving of Egg Tadka contains approximately 280-320 calories, depending on the amount of oil used. It's a balanced meal with a good mix of protein, carbohydrates, and fats.