Recipe: Perfect Egg tadka

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A delcious one pot meal ready in minutes that's packed with all the goodness of green Moong beans. Drain and pressure-cook pigeon pea with three cups of water, turmeric powder and salt till two to three whistles. Add half the onions and sauté till golden. You can cook Egg tadka using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Egg tadka

1. Prepare of whole moong daal.
2. You need of eggs.
3. It's of onion chopped.
4. It's of ginger garlic paste.
5. Prepare of jeera powder.
6. You need of dhaniya powder.
7. You need of red chilli powder.
8. Prepare of tomato finely chopped.
9. Prepare of methi seeds.
10. Prepare of kasoori methi crush.
11. You need of turmeric powder.
12. Prepare of salt and sugar.
13. You need of oil.

Egg Tadka Tadka or torka is a popular dhaba delicacy in West Bengal and Odisha. In fact, 'tadka roti' is one of the much-loved meals of this region enjoyed by all age groups. Tadka is basically the modified version of Punjabi dal. Egg Tadka dish is a Punjab speciality and is available widely in the dhabas.

Egg tadka instructions

1. Wash and soak the daal for 1-2 hours.
2. Now pressure cook the daal adding salt and turmeric powder.
3. Heat oil in a pan add onion slices saute well.
4. NowAdd ginger garlic paste and mix well adding salt and turmeric powder.
5. Now add jeera powder dhaniya powder and red chilli powder.
6. Add tomatoes in the pan and fry.
7. Add the boiled daal and allow it to boil.
8. In another pan add oil and scramble the eggs adding salt.
9. Mix it in the boiling daal and add kasoori methi crush.
10. Egg tadka is ready to be served.

It is very popular lentil dish in Northern India. This is a very easy dish and is served hot with rotis, tandoori rotis, nan or kulchha. Ingredients for Egg tadka Egg tadka is a comforting dish made from protein-rich dal (lentil stew) with scrambled eggs (egg bhurji). This popular Indian main course has smoky flavourful dal (lentils), and egg bhurji with a good amount of green chilies, and coriander leaves. Add the boiled pulses along with half of the water left after boiling and give a mix.