How to make Egg Dal Tadka -
Masala scrambled eggs cooked with dal. A Punjab speciality and is available widely in the dhabas. It is very popular lentil dish in Northern India. This is a very easy dish and is served hot with rotis, tandoori rotis, naan or kulchha. This is the best and an easy. Serve this rich, hot, lentils with eggs with tandoori rotis, a popular Dhaba delicacy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Split Pigeon Pea
Cuisine : Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Kevati Methi aur Arbi ki Kadhi Bean Sprout Kadhi Kashmiri Dal
Egg Dal Tadka Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Egg Dal Tadka Recipe
Eggs 3
Split Pigeon Pea soaked 1 1/2 cups
Turmeric powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Garlic chopped 2 tablespoons
Ginger chopped 1 inch
Onions chopped 2 medium
Salt to taste
Green chillies chopped 3-4
Fresh coriander leaves chopped 2 tablespoons + for garnishing
Dried red chillies 2-3
Fenugreek leaves (kasoori methi) dried 1 teaspoon
Tomatoes chopped 2 medium
Garam masala powder 1/2 tablespoon
Red chilli powder 2 teaspoons
Butter 1 tablespoon
Method
Step 1
Drain and pressure-cook pigeon pea with three cups of water, turmeric powder and salt till two to three whistles.
Step 2
Heat oil in a non-stick pan, add garlic and ginger and sauté till fragrant. Add half the onions and sauté till golden.
Step 3
Break eggs into a bowl and whisk well. Add remaining onions, salt, half the green chillies and one tablespoon coriander leaves and whisk again.
Step 4
Add dried red chillies and remaining green chillies to the pan and sauté for a couple of minutes.
Step 5
Add dried fenugreek leaves and tomatoes, mix and sauté till the tomatoes turn pulpy.
Step 6
Add garam masala powder, red chilli powder and salt, mix well and cook for a minute.
Step 7
Add egg mixture and stir to scramble. Add cooked pigeon pea, mix well and bring to a boil.
Step 8
Add one tablespoon coriander leaves and mix well.
Step 9
Garnish with butter and coriander leaves and serve hot.
Nutrition Info
Calories : 1660 Kcal
Carbohydrates : 204.2 gm
Protein : 91.2 gm
Fat : 52.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
