Anda Tadka Dal
A hearty and protein-packed lentil curry where creamy dal is finished with a spicy tempering and fluffy scrambled eggs. This North Indian dhaba classic is perfect with roti or rice.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Cook the Lentils
- b.Rinse the toor dal and chana dal under running water until the water runs clear. Soak them together in fresh water for at least 30 minutes.
- c.Drain the soaked dals and transfer them to a pressure cooker. Add 3 cups of water, turmeric powder, and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dals are completely soft and mushy.
- e.Allow the pressure to release naturally. Open the cooker and whisk the dal gently with a wire whisk or the back of a ladle to achieve a smooth, creamy consistency. Set aside.
- 2
Step 2
- a.Prepare the Tadka Masala
- b.Heat ghee in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
- c.Add the hing, followed by the finely chopped onion. Sauté for 6-7 minutes, stirring occasionally, until the onions turn golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- e.Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they become soft and oil begins to separate from the masala.
- f.Add the spice powders: Kashmiri red chili powder, coriander powder, and the remaining 1 tsp of salt. Mix well and cook for 2 minutes.
- 3
Step 3
- a.Scramble the Eggs
- b.Push the prepared masala to one side of the pan to create space.
- c.In a small bowl, crack the 4 eggs and whisk them lightly with the black pepper powder.
- d.Pour the whisked eggs into the empty space in the pan.
- e.Let the eggs set for a few seconds, then gently scramble them until they are about 80% cooked. They should still be soft and slightly moist.
- f.Gently fold the scrambled eggs into the masala, combining them well.
- 4
Step 4
- a.Combine and Finish
- b.Pour the cooked, whisked dal into the pan with the egg masala. Stir gently to combine everything.
- c.If the dal seems too thick, add up to 0.5 cup of hot water to reach your desired consistency.
- d.Bring the dal to a gentle simmer and let it cook for 3-4 minutes, allowing the flavors to meld together.
- e.Turn off the heat. Sprinkle garam masala and chopped coriander leaves over the top. Stir in the lemon juice, if using.
- f.Serve hot with fresh roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is crucial as it takes longer to cook than toor dal. Don't skip this step.
- 2For a richer, more authentic dhaba-style flavor, use ghee for the tadka instead of oil.
- 3Keep the scrambled eggs soft and slightly undercooked as they will continue to cook in the heat of the dal.
- 4For a smoky flavor (dhungar method), place a small steel bowl in the center of the finished dal, add a hot piece of charcoal, pour a few drops of ghee on it, and immediately cover the pot for 2-3 minutes.
- 5Adjust the green chilies and red chili powder to match your preferred spice level.
- 6Mash the cooked dal thoroughly before adding it to the tadka for a creamier, more homogenous texture.
Adapt it for your goals.
Vegan
For a vegan version, replace the eggs with 200g of crumbled firm tofu or paneer (for vegetarian). Sauté the tofu/paneer with the masala before adding the dal. Use a neutral oil instead of ghee.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas into the tadka along with the onions for added nutrition and texture.
Different LentilsDifferent Lentils
Experiment with other lentils. A combination of masoor dal (red lentils) and moong dal (yellow lentils) will cook faster and yield a different texture.
Creamier DalCreamier Dal
For an extra rich and creamy finish, stir in 1-2 tablespoons of heavy cream or cashew paste at the very end, just before serving.
Why this is on our healthy list.
Excellent Source of Protein
Combining lentils and eggs creates a complete protein profile, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The lentils are packed with fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Boosts Energy Levels
This dish is a good source of complex carbohydrates and iron from the lentils, which helps in producing energy and preventing fatigue.
Frequently asked questions
Yes, it's a well-balanced and nutritious dish. It's an excellent source of protein from both lentils and eggs, and high in dietary fiber from the dals, which aids digestion. To make it healthier, you can reduce the amount of ghee and control the salt content.