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
Mustard oil- 2 tbsp
Bay leaf- 1
Green Chilli- 2
Ghee / Clarified butter- 2 tbsp
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.