Loading...
A hearty Bengali dhaba classic where creamy whole green moong dal is cooked with spices and enriched with scrambled eggs. Perfect for scooping up with hot rotis for a satisfying meal.
For 4 servings
Prepare and Cook the Dal
Prepare the Masala Base (Tadka)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A hearty Bengali dhaba classic where creamy whole green moong dal is cooked with spices and enriched with scrambled eggs. Perfect for scooping up with hot rotis for a satisfying meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 522.33 calories per serving with 27g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Incorporate the Scrambled Eggs
Combine, Simmer, and Finish
Replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese). Add the paneer at the final stage and cook for just 2-3 minutes.
Omit the eggs and use a plant-based oil instead of ghee for finishing. You can add a scramble made from firm tofu for a similar texture.
While traditionally made with whole green moong, you can also make this with whole black lentils (sabut urad dal) or a mix of dals, though cooking times will vary.
Add a teaspoon of freshly ground black pepper along with the garam masala for an extra kick of heat.
Combining lentils and eggs creates a high-quality protein profile, essential for muscle repair, growth, and overall body function.
The whole green moong dal is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the dal provide a slow and steady release of energy, keeping you full and energized for longer periods.
This dish is a good source of essential nutrients like iron, magnesium, potassium from the dal, and vitamins A, D, and B12 from the eggs.
Yes, Anda Torka is a nutritious dish. It's rich in protein from both the moong dal and eggs, and high in dietary fiber from the lentils. It provides sustained energy and supports muscle health. Using mustard oil also adds beneficial monounsaturated fats.
A single serving of Anda Torka (approximately 1 cup or 600g) contains around 450-550 calories. The exact count can vary based on the amount of oil used and the size of the eggs.
Absolutely. You can cook the soaked dal in a regular pot on the stovetop. It will take longer, about 45-60 minutes, until the dal is tender. Ensure you add enough water and check on it periodically.
Anda Torka pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It can also be served with steamed rice or jeera rice.
You can store leftover Anda Torka in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.
This can happen if the dal is old or if you didn't soak it for long enough. Soaking is crucial. If it's still hard, add a little more water and pressure cook for another 1-2 whistles.