Easy Bengali Egg Tadka (Print View)
Egg tadka with Bengali spices and lentils, combining hearty dal and scrambled eggs for a flavorful meal.
# What You'll Need:
→ For cooking dal
01 -
120 g whole green moong dal
02 -
60 g chana dal (Bengal gram lentils)
03 -
3 g salt, or to taste
04 -
0.5 g turmeric powder
05 -
720 ml water
→ For scrambled egg
06 -
2 large eggs
07 -
5 ml vegetable oil
08 -
a pinch of salt
→ For tadka masala
09 -
15 ml sunflower oil
10 -
15 g unsalted butter
11 -
1 bay leaf
12 -
1 medium onion, finely chopped (approx. 100 g)
13 -
5 g garlic, finely chopped
14 -
5 g ginger, finely chopped
15 -
1 green chili, chopped
16 -
1 large tomato, chopped (approx. 120 g)
17 -
2 g salt, or to taste
18 -
2 g Kashmiri red chili powder (mild, non-spicy)
19 -
a pinch of turmeric powder
20 -
1 g cumin powder
21 -
2 g coriander powder
22 -
0.5 g garam masala powder
23 -
2 g kasuri methi powder (dried fenugreek leaves powder)
# Directions:
01 -
Rinse the whole green moong dal and chana dal thoroughly, then soak them in water for 2–3 hours. Drain and wash once more before cooking.
02 -
Place the soaked dals in a pressure cooker. Add 720 ml water, 0.5 g turmeric powder, and 3 g salt. Cook on low heat for 3 whistles. Let the pressure release naturally before opening the lid.
03 -
Beat the eggs with a pinch of salt in a bowl. Heat 5 ml oil in a non-stick pan over medium heat. Pour in the eggs and allow them to set for a few seconds, then gently scramble with a spatula. Once just cooked, transfer to a plate and set aside.
04 -
Heat 15 ml sunflower oil and 15 g butter in a deep pan over medium heat. Add the bay leaf and sauté chopped onion until lightly golden.
05 -
Stir in chopped ginger, garlic, and green chili. Sauté for 2 minutes until fragrant. Add 2 g Kashmiri red chili powder and a pinch of turmeric powder, mixing briefly.
06 -
Add chopped tomato and 2 g salt. Cook until the tomatoes soften and become pulpy. Sprinkle in cumin and coriander powders, sautéing for a minute. Add a splash of water and continue to cook until the masala releases oil.
07 -
Pour the cooked dal into the masala and stir well. Simmer for 2 minutes. Add the scrambled eggs, kasuri methi powder, and garam masala powder. Mix thoroughly, cover, and let rest off the heat for 5 minutes to meld flavors.
# Notes:
01 -
For enhanced texture, use freshly ground spices and do not overcook the eggs to maintain tenderness.