Easy Bengali Egg Tadka Recipe
User Reviews
5
Easy Bengali Egg Tadka Recipe
Description
The Easy Bengali Egg Tadka starts by soaking and pressure cooking a mix of green moong dal and chana dal with turmeric and salt until tender. Meanwhile, eggs are lightly scrambled with a pinch of salt. A tadka or tempering is prepared separately by sautéing bay leaf and onions till golden, then adding garlic, ginger, and green chili for fragrance. Ground spices including Kashmiri red chili powder, turmeric, cumin, coriander, garam masala, and kasuri methi powder are introduced, followed by chopped tomato and salt, cooked to form a flavorful base.
The cooked dal is combined with this tadka, creating a flavorful gravy that is neither too thick nor too thin. The scrambled eggs are added back in to complete the dish with rich protein texture. This recipe provides a traditional Bengali dal preparation with a spicy touch and egg inclusion.
The dish works well as a main or side dish, ideally served with rice or roti. The medium spiciness can be adjusted by varying the amount of chilies used. The layers of lentils and spices offer comforting warmth and complexity.
The recipe's notes allow customization, such as substituting dals, reducing spice levels, or omitting eggs or butter for dietary preferences. Portion sizes can be adjusted to serve more than three people, ensuring flexibility for household meals.
Ingredients
For cooking dal
- ½ cup green moong dal whole
- ¼ cup chana dal aka Bengal gram dal
- salt
- ¼ teaspoon turmeric powder
- 3 cups water
For scrambled egg
- 1-2 egg
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 pinch salt
For tadka masala
- 1 tablespoon neutral cooking oil I used sunflower oil, generic cooking oil
- 1 tablespoon butter
- 1 bay leaf
- 1 onion finely chopped, medium-sized
- 1 teaspoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 1 green chili chopped
- 1 tomato chopped, large
- salt as required
- 1 teaspoon Kashmiri red chili powder non-spicy
- 1 pinch turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 teaspoon kasuri methi powder (dried fenugreek leaves powder)
Instructions
Cooking the dal
- Wash and soak the dals together for 2-3 hours.
- Wash again and take the dals in a pressure cooker along with salt, turmeric powder, and water. Pressure cook the dal for 3 whistles over low flame.
- Once done, turn off the flame and allow the pressure to release on its own.
Scrambling egg
- In the meantime, beat the eggs along with a pinch of salt.
- Heat a little oil in a pan. Once the oil turns hot, pour the beaten egg, wait for a few seconds, then slowly scramble it using a spatula.
- Then transfer to a plate and set aside to use later.
Preparing tadka
- Heat oil and butter in a pan.
- Add bay leaf and chopped onion. Fry until light golden brown.
- Now add chopped ginger, garlic, and green chili. Saute for 2 minutes or until fragrant.
- Add turmeric and chili powder. Saute to mix.
- Add chopped tomato, followed by salt. Saute until the tomato softens and pulpy.
- Add cumin and coriander powder. Saute for a minute.
- Sprinkle a dash of water and saute until the masala releases oil.
- Pour cooked dal over the masala, stir it, and let it cook for about 2 minutes.
- Add scrambled eggs along with Kasuri methi powder, and garam masala powder. Stir to mix, cover and turn off the flame. Allow it to rest for 5 minutes to combine all the flavors.
- Calcutta style egg tadka is ready to serve. You can serve hot adding a dollop of butter on top. Enjoy!
Notes
- Use green moong dal and chana dal for authentic texture; other dals can be substituted if needed.
- Adjust heat by modifying amounts of green chili and Kashmiri red chili powder.
- Kasuri methi powder adds intense flavor; dry roast and crush if making from whole leaves.
- Garam masala can be homemade or store-bought.
- Maintain gravy consistency not too thick or thin by monitoring added water carefully.
- Increase ingredient quantities proportionally for serving more than three persons.
- The egg can be omitted for an egg-free version, and butter can be skipped for a lighter dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 113mg | 5% |
| Potassium | 159mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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