Egg Tadka Dal - A North Indian Delicacy

Have you ever had a trip on a car and stopped at any roadside Dhaba to have lunch or dinner?
Well if not I must tell you that this roadside Dhabas serves you the most delicious authentic Punjabi or rather north Indian dishes.

Telling about Dhabas, one very common dish that comes into mind is "Tadka" teamed with any kind of rotis ranging from "tandoori", "roomali" or the simple roti.

Tadka roti was a famous dish in my home when I was a kid. Often my dad used to bring this two things when my mom has come late from her college or she is not in a mood to cook anything. We used to enjoy those hot rotis with spicy Egg Tadka teamed with onions and green chillies. I used to think about the person who has prepared this delicious tadka. It used to taste so yummy. Basically it used to come in his medium sized earthen pot very popularly known as "Bhar" in Bengali. I used to lick the pot and not leave a single pieces of that delicious tadka.

Since I have started cooking, I have been trying the dishes I love to have when I was a kid. On this weekend I thought of preparing this egg tadka with hot rotis prepared by my hubby.

Weather in Mangalore is changing nowadays. It is usually hot in the daytime and rainy at night dropping the temperature resulting me falling sick having fever followed by a bad cold. But still nothing can stop me from cooking. So here is my version of homemade authentic Egg tadka recipe.

I must say It turned so well and beyond my expectation.

Recipe: Egg Tadka Dal
cooking time :1-1.5 hrs

Ingredients:

Green moong dal - 1/2 Cup (125 gm)
Eggs - 2 whisked
Onions - 1 big chopped
Tomato - 1 ripe chopped
green chilies - 2-3 chopped.
Garlic - 2-3 cloves
Ginger paste - 1 table spoon

Bay leaves - 1 or 2
Cumin seeds - 1/2 tea spoon
Turmeric Powder - 1 tea spoon
Red chili Powder-1 tea spoon
Cumin Powder - 1 tea spoon
Coriander Powder - 1 tea spoon
Garam Masala - 1/2 Tea spoon
Coriander : A handful chopped

Method:

1. Soak the green moong dal in water overnight. Clean it evenly with water before soaking.
2. Now add 3-4 cups of water and put the moong dal on pressure cooker and blow up to 5-6 whistles. The dal should become little mushy to give a creamy texture.
3. Once boiled leave it for a while so that the steam comes out and then put in on gas so that the extra water gets evaporated turning the dal into creamy one. 
4. chop the onions and tomato finely
5. Whisk 2 eggs with little salt and scramble it once stiffens. Keep it aside.
6. Now put oil in kadai/wok and add bay leaves and cumin seeds once it is hot.
7. When the cumin seeds starts to splutter add the onions and green chilies and saute for a while till it turns pinkish and translucent.
8. Then add the garlic cloves and ginger paste and mix everything well.
9. Once the raw flavor of garlic and ginger goes away, add the tomato and wait till it becomes mushy.
10. Once the tomatoes are mushy add salt and sugar as per taste.
11. Now add all masalas and stir and mix everything.
12. Add some water and put the boiled moong dal over it.
13. If required add some water so that it doesn't stick to the bottom and stir gently.
14. Once bubbles starts to come on the dal add the scrambled eggs and mix.
15. Sprinkle some garam masala and give a good stir.
16. Check the salt and sugar and if it is perfect put off the gas.
17. Sprinkle some freshly chopped coriander leaves and serve hot with roti.