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EggTadka #BSK Recipe

Recipe By Antara Ray

Torka dal or Egg tadka dal is a a majorly popular and one of the most loved dish in India especially in Bengal and Punjab

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Non Vegdiet
43minstotal
43m.total
EggTadka #BSK
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Ingredients for EggTadka #BSK Recipe

  • 1 Cup Whole Moong beans (you can also use split moong beans) washed soaked overnight
  • 2 As Required Large eggs
  • 1 As Required Large onions chopped
  • 1 As Required Large tomato chopped
  • 2 g reen chillies chopped
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Chilli powder
  • 1 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • 1 Tbsp Kasoori methi
  • 1 Tsp Cumin seeds
  • 1/2 Tsp Garam masala powder
  • 1 Tbsp Ghee (clarified butter)
  • As Required salt as per taste
  • As Required Chopped coriander leaves for garnishing

Directions: Eggtadka #bsk Recipe

  • STEP 1.Add the soaked whole moong dal to a pressure cooker and pressure cook it for 2-3 whistles.
  • STEP 2.In a small bowl beat 2 eggs with little salt.
  • STEP 3.Heat one tsp of oil in a pan then add the beaten egg and slowly scramble it. remove from heat and keep it aside for later use.
  • STEP 4.In the same pan heat the rest of the oil on medium heat. Then add dried red chillies, bay leaves nd cumin seeds.
  • STEP 5.When the cumin seeds splatters add chopped onions and fry for 2-3 mins or until golden brown.
  • STEP 6.Add the ginger-garlic paste and continue and sauté for few mins or until the raw smell disappears.
  • STEP 7.Toss in the chopped tomato and green chillies and fry until the tomato is soft and mushy.
  • STEP 8.Add turmeric powder, chilli powder, cumin powder, coriander powder and salt and sugar along with 2 tbsp of water and sauté till oil separates.
  • STEP 9.Now add the boiled whole moong dal and 1/2 cup of water and mix everything. Cook for 6-7 minutes, stirring intermittently.
  • STEP 10.Finally add the scrambled eggs with the dal and mix everything well.
  • STEP 11.Add kasoori methi, garam masala powder and a tbsp of ghee and give a final stir.
  • STEP 12.Garnish with freshly chopped coriander and serve hot with rice or roti.
Nutrition
value
495
calories per serving
4 g Fat37 g Protein75 g Carbs32 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    37g
  • Carbs
    75g
  • Fiber
    32g

MacroNutrients

  • Carbs
    75g
  • Protein
    37g
  • Fiber
    32g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    284mg
  • Iron
    12mg
  • Vitamin A
    1707mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    237mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    365mg
  • Manganese
    2mg
  • Phosphorus
    601mg
  • Selenium
    38mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Antara Ray