EGG TADKA | DHABA STYLE EGG TADKA | EGG DAL TADKA RECIPE | ANDA TADKA

Egg Tadka | Dhaba Style Egg Tadka | Bengali Egg Tadka Recipe | Healthy Egg Tadka Recipe | How to Make Egg Tadka | Egg Dal Tadka Recipe | Restaurant Style Egg Tadka | Anda Tadka Recipe | Healthy Egg Recipe

Ingredients for Egg Tadka:

– Green Moong (Mung Bean)- 100 gms (around 1/2 US cup-measure)
– Chana Dal (Spli Bengal Gram Dal)- 30 gms
– Eggs – 2 nos.

For cooking the pulses:
– Turmeric- pinch (1/8 tsp)
– Salt- 3/4 tsp
– Oil- 1 tsp
– Water- 400 ml

Other Ingredients:
– Onion, chopped- 1 medium
– Ginger, crushed- 1 tsp
– Garlic, crushed- 1 tsp
– Green Chillies, crushed- 1 tsp
– Tomato, chopped- 1 medium

– Turmeric Powder- a pinch (1/8 tsp)
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1 tsp
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 1/2 tsp
– Kasuri Methi, (Fenugreek leaves) roasted & powdered- 1 tsp
– Oil- 2 tbsp
– Butter- 20 gms
– Coriander leaves, chopped- 3 tbsp

Preparation:

– Soak the Green Moong & Chana Dal (Bengal Gram Dal) in water for around 3 hours.
– Pressure cook the dals (pulses) after adding the items indicated on high heat till 1-2 whistles. Alternatively boil it in a saucepan till soft.
– Chop the onion, tomato & coriander leaves and crush the ginger, garlic and green chillies.

Process:

– Heat 2 tbsp oil and add crushed ginger & garlic. Stir on medium heat for around 30 secs and then add the crushed green chillies.
– Give a stir and then add the chopped onions. Fry on medium heat for 3 mins till the onions are translucent.
– Now add the Turmeric (a pinch), Red Chilli Powder, Coriander Powder and Cumin Powder, give a mix and then add a splash of water.
– Fry on low heat for 2 mins till the masala is cooked.
– Now add the chopped tomato, mix and fry on low heat for 2-3 mins till they are soft.
– Add the whisked eggs and 1/4 tsp salt and scramble the eggs for 1-2 mins.
– Add the boiled pulses along with half of the water left after boiling and give a mix. Add around 75 ml water (less if lot of water was added along with the boiled pulses), mix and cover & cook on low heat for around 3 mins.
– Now add the Garam Masala Powder and roasted & powdered Kasuri Methi.
– Mix and add butter. Simmer for 1 min.
– Garnish with coriander leaves.

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