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Easy Bengali Egg Tadka Recipe

A simple, flavorful, and extremely delicious gravy dish made with mixed dal and scrambled eggs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 234 kcal
Course: Side Dish , Lunch
Cuisine: Indian

Ingredients

For cooking dal
  • ½ cup whole green moong dal
  • ¼ cup chana dal/Bengal gram dal
  • salt
  • ¼ teaspoon turmeric powder
  • 3 cups water
For scrambled egg
  • 1-2 eggs
  • 1 teaspoon oil
  • 1 pinch salt
For tadka masala
  • 1 tablespoon oil (I used sunflower oil)
  • 1 tablespoon butter
  • 1 bay leaf
  • 1 medium-sized onion finely chopped
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon ginger finely chopped
  • 1 green chili chopped
  • 1 large tomato chopped
  • 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
    Cup of Yum
  1. Wash and soak the dals together for 2-3 hours.
  2. 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.
  3. Once done, turn off the flame and allow the pressure to release on its own.
Scrambling egg
  1. In the meantime, beat the eggs along with a pinch of salt.
  2. 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.
  3. Then transfer to a plate and set aside to use later.
Preparing tadka
  1. Heat oil and butter in a pan.
  2. Add bay leaf and chopped onion. Fry until light golden brown.
  3. Now add chopped ginger, garlic, and green chili. Saute for 2 minutes or until fragrant.
  4. Add turmeric and chili powder. Saute to mix.
  5. Add chopped tomato, followed by salt. Saute until the tomato softens and pulpy.
  6. Add cumin and coriander powder. Saute for a minute.
  7. Sprinkle a dash of water and saute until the masala releases oil.
  8. Pour cooked dal over the masala, stir it, and let it cook for about 2 minutes.
  9. 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.
  10. Calcutta style egg tadka is ready to serve. You can serve hot adding a dollop of butter on top. Enjoy!

Notes

  •  
  • Dal: green moong dal and chana dal is a must. In addition, you could use your choice of dals. 
  • Chili: Both green chili and red chili powder are used for heat and flavor. You could reduce the amount or use non-spicy ones as well.
  • Kasuri methi powder has a more intense flavor than the plain Kasuri methi. However, either one could be used. For Kasuri methi powder, dry roast Kasuri methi on a tawa or pan for a minute and transfer to a plate. Then once cool down crush with a hand to make a powder. 
  • Garam masala powder - Homemade or storebought. Any garam masala powder would do the job.
  • Make sure not to add too much water. The gravy should not be very thick or thin.
  • Increase the quantities of dals and all ingredients, if serving more than three persons. 
  • For plain tadka or egg-free version skip the egg. You can even skip butter for a lighter option. 

Nutrition Information

Calories 234kcal (12%) Carbohydrates 28g (9%) Protein 11g (22%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 48mg (16%) Sodium 113mg (5%) Potassium 159mg (5%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 607IU (12%) Vitamin C 8mg (9%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 234

% 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.