Egg Torka
A hearty and popular Bengali dhaba-style curry made with whole green lentils and scrambled eggs. This protein-packed dish is incredibly flavorful and perfect with roti or paratha.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook the Lentils
- b.Wash the whole green moong dal and chana dal thoroughly under running water. Soak them in ample water for at least 4-6 hours, or preferably overnight.
- c.Drain the soaking water. Transfer the dals to a pressure cooker. Add 4 cups of fresh water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
- d.Secure the lid and pressure cook on high heat for 1 whistle. Then, reduce the heat to medium-low and cook for 12-15 minutes (or about 4-5 more whistles).
- e.Turn off the heat and allow the pressure to release naturally. The dal should be soft and cooked through but still hold its shape.
- 2
Step 2
- a.Prepare the Torka Masala
- b.Heat mustard oil in a large kadai or pan over medium-high heat until it just begins to smoke lightly. This removes its pungent raw smell.
- c.Reduce the heat to medium. Add the cumin seeds, bay leaf, and dried red chilies. Sauté for 30 seconds until the seeds splutter and become fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn a deep golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- f.Add the chopped tomatoes along with the remaining 1 tsp of salt. Cook for 5-7 minutes, until the tomatoes become soft and mushy.
- g.Add the spice powders: remaining 1/4 tsp turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for 2-3 minutes, until the oil begins to separate from the masala.
- 3
Step 3
- a.Scramble the Eggs
- b.While the masala cooks, heat a separate small non-stick pan with a few drops of oil.
- c.Crack the 4 eggs into a bowl, add a pinch of salt, and whisk lightly.
- d.Pour the eggs into the hot pan and scramble them over medium heat until they are just set but still soft and moist. Do not overcook. Set aside.
- 4
Step 4
- a.Combine and Finish the Dish
- b.Pour the pressure-cooked dal along with all its cooking liquid into the prepared masala. Mix everything together gently.
- c.Bring the mixture to a simmer. Using the back of your ladle, lightly mash some of the lentils against the side of the pan to help thicken the gravy.
- d.Let it simmer for 5-7 minutes, allowing the flavors to meld. If the torka seems too thick, add a splash of hot water to reach your desired consistency.
- e.Reduce the heat to low. Fold in the scrambled eggs, garam masala, and crushed kasuri methi.
- f.Stir gently to combine and simmer for another 2 minutes.
- g.Turn off the heat. Garnish with fresh coriander leaves and an optional drizzle of ghee. 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 overnight yields the best texture and reduces cooking time significantly.
- 2For an authentic dhaba flavor, do not skip the mustard oil and kasuri methi.
- 3Sautéing the onions until they are deep golden brown is key to developing the rich, deep flavor of the curry base.
- 4Scrambling the eggs separately and adding them at the end keeps them soft and prevents them from dissolving into the curry.
- 5Adjust the amount of water to control the consistency. Torka is typically a thick, luscious curry, not a thin dal.
Adapt it for your goals.
Meat-based
For a non-vegetarian version, add minced mutton (Keema Torka) or small chicken pieces (Chicken Torka) to the masala and cook until tender before adding the dal.
VegetarianVegetarian
For a vegetarian alternative, replace the scrambled eggs with 150g of crumbled paneer (Paneer Torka). Add the paneer at the end, just like the eggs.
PlainPlain
Simply omit the eggs to make the classic 'Sada Torka' (Plain Torka). It's a delicious and wholesome lentil curry on its own.
Why this is on our healthy list.
Protein Powerhouse
Combining lentils and eggs, this dish is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The whole green moong dal provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Energy Booster
Loaded with complex carbohydrates and iron from lentils, Egg Torka provides sustained energy, helping to combat fatigue and keep you active throughout the day.
Frequently asked questions
Egg Torka, also known as 'Dim Torka', is a popular Bengali dish with origins in the roadside eateries (dhabas) of Bengal. It's a hearty curry made with whole green moong dal (lentils), slow-cooked with spices and finished with scrambled eggs.