Anda Torka

Name: Anda Torka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 0.5 cup toor dal (washed and soaked); 0.25 cup moong dal (washed and soaked); 4 pcs egg; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tbsp ginger-garlic paste; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (lightly crushed); 0.5 tsp salt; 2 tbsp oil; 1 tbsp butter; 3 cup water (for cooking dal); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(31)

TASTE SCORE

8/10

A dhaba-style egg torka with cooked lentils, fluffy scrambled eggs, onions, tomatoes, and bold spices. Rich, smoky, and comforting, it is perfect with tandoori roti, pav, or jeera rice as part of a hearty Indian meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

333 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the lentils and prep the vegetables.
1.Wash the toor dal and moong dal until the water runs clearer.
2.Soak both lentils in fresh water for 30 minutes, then drain.
3.Chop the onion, tomato, green chili, and coriander leaves.
TIPA short soak helps the lentils cook faster and turn creamy.
pressure cook · ~20 min
Pressure cook the lentils.
Add the soaked lentils, 3 cups water, turmeric powder, and half of the salt to a pressure cooker. Cook for 4 to 5 whistles until soft, then let the pressure drop naturally and mash the dal lightly.
saute · ~13 min
Cook the masala base.
1.Heat oil and butter in a deep pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion turns light golden, 5 to 6 minutes.
4.Add ginger-garlic paste and cook for 1 minute.
5.Add tomato, red chili powder, coriander powder, and the remaining salt. Cook until the tomatoes soften and the masala looks glossy, 5 to 6 minutes.
TIPCook the tomatoes well so the torka gets that deep dhaba-style taste.
mix · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat until the yolks and whites are fully mixed.
saute · ~3 min
Scramble the eggs into the masala.
Lower the heat, pour the beaten eggs into the pan, and stir continuously until they form soft scrambled bits coated in the masala, about 2 to 3 minutes.
TIPKeep the heat low so the eggs stay soft and do not turn rubbery.
simmer · ~7 min
Add the lentils and simmer the torka.
1.Add the cooked lentils to the pan and mix well with the egg masala.
2.Pour in 1/2 cup water to loosen the mixture if needed.
3.Add garam masala and kasuri methi.
4.Simmer for 5 to 7 minutes until thick, creamy, and well blended.
garnish
Finish with coriander leaves.
serve
Serve hot with roti, pav, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the cooked dal only lightly; a few lentil pieces left whole give Anda Torka its hearty dhaba-style texture.
2
Brown the onions to light golden, not dark brown, so the masala tastes rich without turning bitter.
3
Cook the tomato masala until the oil starts separating and it looks glossy; that is the cue the raw tomato taste is gone.
4
Pour the beaten eggs in on low heat and keep stirring so you get soft egg ribbons instead of dry chunks.
5
Crush kasuri methi between your palms just before adding it to release more aroma into the torka.
6
If the torka thickens after resting, loosen it with a splash of hot water before serving rather than more oil.
7
This dish reheats well the next day; warm it gently on low heat so the scrambled eggs do not toughen.