Anda Tadka Dal
Comforting yellow dal topped with a quick egg bhurji-style tadka makes this a hearty homestyle dish. It is rich, filling, and perfect with roti or a small bowl of rice for an everyday Indian meal.
For 4 servings
- prep · ~10 min
Rinse the lentils and prepare the aromatics.
1.Rinse the toor dal and moong dal until the water runs mostly clear.2.Chop the onion, tomatoes, garlic, ginger, green chilies, and coriander leaves.3.Crack the eggs into a bowl and beat lightly. - pressure cook · ~15 min
Pressure cook the dal.
Add the toor dal, moong dal, 3 cups water, turmeric powder, and half of the salt to a pressure cooker. Cook for 3 to 4 whistles until soft, then let the pressure drop naturally.
TIPMash the cooked dal lightly for a smoother texture, but keep a little body so the egg topping stands out. - temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- saute · ~6 min
Cook the onion, garlic, ginger, and chili.
1.Add the onion and cook until lightly golden, 4 to 5 minutes.2.Add the garlic, ginger, and green chili.3.Cook for 1 minute until the raw smell fades. - saute · ~5 min
Cook the tomatoes and spices.
Add the tomatoes, red chili powder, coriander powder, garam masala, and the remaining salt. Cook until the tomatoes soften and the masala looks thick and glossy.
TIPKeep the heat medium so the spices bloom without burning. - saute · ~2 min
Scramble the eggs into the masala.
Pour in the beaten eggs and stir gently until soft curds form and the eggs are just cooked. Do not overcook or they will turn dry and rubbery.
- simmer · ~5 min
Add the cooked dal and simmer.
Pour the cooked dal into the pan and mix well with the egg masala. Add 1/2 cup water if needed, then simmer for 4 to 5 minutes until the flavors come together.
- garnish
Finish with coriander leaves and lemon juice.
- serve
Serve hot with roti or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the pressure cooker depressurize naturally so the toor dal finishes softening without catching at the bottom.
- 2Mash only part of the cooked dal before adding it to the pan; a slightly coarse texture contrasts nicely with the egg curds.
- 3Cook the tomato masala until the oil lightly separates, otherwise the dal can taste raw and sharp.
- 4Keep the heat low once the eggs go in and stop stirring as soon as soft curds form to avoid dry, grainy bhurji.
- 5If the dal thickens after resting, loosen it with a splash of hot water rather than cold so the tempering stays aromatic.
- 6Add the lemon juice only after switching off the heat to keep its brightness from turning bitter.
- 7This dish reheats well the next day; warm it gently and add fresh coriander just before serving to revive the flavor.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a sharper, dhaba-style heat.
ghee finishedGhee-finished
Swap some or all of the oil for ghee for a deeper, more rounded North Indian homestyle flavor.
more eggyMore-eggy
Use 5 to 6 eggs for a thicker bhurji-style topping if you want the dish heartier and higher in protein.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger and cumin, and cook the tomato-spice base a little longer for a lighter satvik-style version.
Why this is on our healthy list.
Protein-Rich Meal
The combination of lentils and eggs makes this dal especially satisfying and helps turn a simple everyday meal into a more filling one.
Good Source of Fiber
Toor dal, moong dal, onion, and tomato contribute fiber that supports fullness and gives the dish hearty texture.
Packed With Everyday Micronutrients
Eggs, tomatoes, coriander leaves, garlic, and ginger bring a mix of vitamins, minerals, and beneficial plant compounds.
Frequently asked questions
Yes. Simmer the rinsed toor and moong dal in a covered pot until very soft, adding more water as needed; it will just take longer than pressure cooking.
