🧡 A Personal Note
Some dishes don’t just satisfy hunger — they settle your soul. Egg Tadka Dal is one of those. A blend of creamy lentils and spicy scrambled eggs, this dish is popular in Bengal and Odisha, where dhaba cooks stir it up in iron kadhais over open flames.
During my student days in Bhubaneswar, a late-night walk often ended with a hot plate of egg tadka dal and tandoori roti from a roadside stall. The aroma of cumin, ghee, and garlic wafting into the night air still lingers in memory.
Let’s recreate that magic at home.
🥄 Ingredients (Detailed)
For the Dal:
½ cup Green Moong Dal (split green gram) – gives body and protein
¼ cup Masoor Dal (red lentil) – optional but adds silkiness
1½ cups Water
½ tsp Turmeric powder
Salt to taste
For the Egg Bhurji (Scrambled Eggs):
3 Eggs
1 medium Onion, finely chopped
1 small Tomato, finely chopped
1–2 Green Chilies, chopped
1 tsp Ginger-Garlic Paste
ÂĽ tsp Red Chili Powder
ÂĽ tsp Garam Masala
1 tbsp Fresh Coriander Leaves, chopped
Salt to taste
1 tbsp Oil or Ghee
For the Tadka (Tempering):
2 tbsp Mustard Oil or Desi Ghee
½ tsp Cumin Seeds
2–3 Garlic Cloves, thinly sliced
1 small Onion, thinly sliced
1 whole Dried Red Chili
A pinch of Asafoetida (hing) – optional but highly aromatic
🔪 Step-by-Step Method
Step 1: Pressure Cook the Dal
1. Wash moong and masoor dal thoroughly until water runs clear.
2. In a pressure cooker, add dal, turmeric, water, and salt.
3. Cook for 3–4 whistles until soft and mushy. Open the lid after pressure releases naturally.
4. Mash the dal lightly using a ladle or a whisk and set aside.
Step 2: Make Egg Bhurji
1. Heat 1 tbsp oil in a kadai or pan.
2. Add chopped onions and green chilies. Sauté till onions turn translucent.
3. Add ginger-garlic paste and cook for 1 minute until raw smell disappears.
4. Add tomatoes, red chili powder, salt, and garam masala. Cook until oil separates.
5. Beat eggs and pour into the mixture. Stir and scramble them into soft bhurji.
6. Add coriander leaves and mix well. Remove from flame and keep aside.
Step 3: Prepare the Tadka (Tempering)
1. In the same or a separate pan, heat 2 tbsp mustard oil or ghee.
2. Add cumin seeds. Let them crackle.
3. Add sliced garlic, red chili, and hing. Sauté till fragrant.
4. Add sliced onions and sauté till golden brown.
Step 4: Combine Everything
1. Add the mashed dal to the pan with tadka. Mix well.
2. Simmer for 3–4 minutes to absorb the flavors.
3. Now, gently fold in the egg bhurji into the dal. Mix and let it sit for 2 more minutes.
Optional:
Add 1 tsp of ghee or a squeeze of lemon before serving for an extra kick.
🍽️ Serving Suggestions
Best served with tandoori roti, lachha paratha, or jeera rice
Serve with pickled onions, green chutney, or just a wedge of lemon
For dhaba-style plating, serve in a steel bowl with a dollop of ghee on top
🌿 Tips for Perfection
Don’t overcook the scrambled eggs – you want them soft, not rubbery.
Add a smoky twist using dhungar method (burning charcoal + ghee in a bowl placed inside the dal).
Use only moong dal if you want a lighter version, or add chana dal for a nuttier bite.
The Pinch of Masala 