Name: Egg Tadka
Ingredients: Green Moong (Mung Bean- 100 gms (around 1/2 US cup-measure)); Chana Dal (Spli Bengal Gram Dal- 30 gms); Eggs - 2 nos.; Turmeric- pinch (1/8 tsp); Salt- 3/4 tsp; Oil- 1 tsp; Water- 400 ml; Onion (chopped- 1 medium); Ginger (crushed- 1 tsp); Garlic (crushed- 1 tsp); Green Chillies (crushed- 1 tsp); Tomato (chopped- 1 medium); Turmeric Powder- a pinch (1/8 tsp); Red Chilli Powder- 1 tsp; Coriander Powder- 1 tsp; Cumin Powder- 1/2 tsp; Garam Masala Powder- 1/2 tsp; Kasuri Methi ((Fenugreek leaves) roasted & powdered- 1 tsp); Oil- 2 tbsp; Butter- 20 gms; Coriander leaves (chopped- 3 tbsp)

Egg Tadka

Print Recipe

Ingredients

Green Moong Mung Bean- 100 gms (around 1/2 US cup-measure)
Chana Dal Spli Bengal Gram Dal- 30 gms
Eggs – 2 nos.

For cooking the pulses:

Turmeric- pinch 1/8 tsp
Salt- 3/4 tsp
Oil- 1 tsp
Water- 400 ml

Other Ingredients:

Onion chopped- 1 medium
Ginger crushed- 1 tsp
Garlic crushed- 1 tsp
Green Chillies crushed- 1 tsp
Tomato chopped- 1 medium
Turmeric Powder- a pinch 1/8 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Cumin Powder- 1/2 tsp
Garam Masala Powder- 1/2 tsp
Kasuri Methi (Fenugreek leaves) roasted & powdered- 1 tsp
Oil- 2 tbsp
Butter- 20 gms
Coriander leaves chopped- 3 tbsp

Instructions

Preparation:

Soak the Green Moong & Chana Dal (Bengal Gram Dal) in water for around 3 hours.
Pressure cook the dals (pulses) after adding the items indicated on high heat till 1-2 whistles. Alternatively boil it in a saucepan till soft.
Chop the onion, tomato & coriander leaves and crush the ginger, garlic and green chillies.

Process:

Heat 2 tbsp oil and add crushed ginger & garlic. Stir on medium heat for around 30 secs and then add the crushed green chillies.
Give a stir and then add the chopped onions. Fry on medium heat for 3 mins till the onions are translucent.
Now add the Turmeric (a pinch), Red Chilli Powder, Coriander Powder and Cumin Powder, give a mix and then add a splash of water.
Fry on low heat for 2 mins till the masala is cooked.
Now add the chopped tomato, mix and fry on low heat for 2-3 mins till they are soft.
Add the whisked eggs and 1/4 tsp salt and scramble the eggs for 1-2 mins.
Add the boiled pulses along with half of the water left after boiling and give a mix. Add around 75 ml water (less if lot of water was added along with the boiled pulses), mix and cover & cook on low heat for around 3 mins.
Now add the Garam Masala Powder and roasted & powdered Kasuri Methi.
Mix and add butter. Simmer for 1 min.
Garnish with coriander leaves.