Bengali egg tadka dal


There are certain dishes which are good to eat when cooked at home but nothing beats their taste and aroma when eaten from a road side “dhaba” or eating joints. Many of us would have that sort of taste buds.
Tadka Dal has many version all throughout India. Growing up in a North Indian Bhargava family, for me tadka would simply mean tempering cumin seeds and pinch of asofetida in hot ghee. Add red chili powder and down it goes in boiled dal.
Post marriage when my husband started intoducing me to all the amazing bengali dishes he loves, this was a definite Top 5. A quick guide handed down to me on phone by my Mother in Law and voila, the Bengali egg tadka dal was sitting pretty on our dining table.

Cooking time– 30 min

Preparation time– 20 min


Sabut  Moong Dal / Whole Green Gram – 1 cup

Chana Dal / Bengal Gram split and skinned – ½ cup

Urad Dal / Split Black Gram- 1 tbsp

Ginger- 1 ½ “

Garlic- 2 pods

Onions- 2

Tomato- 1

Mustard oil- 2 tbsp

Bay leaf- 1

Green Chilli- 2

Ghee / Clarified butter- 2 tbsp

Asafetida- pinch

Coriander powder- 1 tbsp

Red chili powder- ½ tsp

Bhuna jeera powder/ roasted cumin powder- ½ tsp

Salt- As per taste

Green cardamom- 2 pods

Sugar- ¼ tsp

Dried Red chillies- 4

Scrambled egg of 2 eggs

Turmeric powder- ½ tsp

Garam masala- ½ tsp

Coriander and mint leaves chopped.


Soak Moong and chana dal overnight / 5-6 hrs. Boil soaked dal along with urad dal in pressure cooker with Salt and turmeric. Bring to one whistle and then simmer for 20 min. Meanwhile blend ginger, garlic and 1 onion to paste. Chop another onion and tomato.  In a pan heat mustard oil, add sugar, bay leaf, whole red chilli and cardamom. Then chopped onions and sauté till brown , add ginger garlic and onion paste. Sauté till oil separates,  add tomato and sauté for 1 min. Add coriander powder, red chilli powder  and roasted cumin powder and sauté for 2 min. Add ½ tsp water 2- 3 times so as to avoid the paste sticking to the pan. The oil will separate in 4-5 mins.  Add garam masala and sauté for 1 min. At this stage the tomatoes would have cooked completely and none of the powdered spices would be raw.

Now add the boiled dal and , ½ cup of water and cook for 5-7 minutes stirring in between to avoid dal sticking to the bottom of pan. Add scrambled eggs and cook for 2 more minutes depending upon the consistency of the dal as per your taste. Also if you want the actual creamy texture then replace scrambled eggs with beaten eggs and cook for 4-5 minutes. Garnish with Chopped coriander and mint leaves.


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2 thoughts on “Bengali egg tadka dal

  1. macjam47 May 6, 2014 at 11:15 am Reply

    This looks unbelievably delicious!


    • richa0112 May 6, 2014 at 11:54 am Reply

      Thanks Michelle, this dish sure is 🙂


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