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A hearty and flavorful Bengali dhaba-style dish. Whole green moong dal is slow-cooked into a thick, spicy curry, then combined with fluffy scrambled eggs. Perfect for scooping up with hot rotis.
For 4 servings
Cook the Dal
Prepare the Torka Masala
A hearty and flavorful Bengali dhaba-style dish. Whole green moong dal is slow-cooked into a thick, spicy curry, then combined with fluffy scrambled eggs. Perfect for scooping up with hot rotis.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 462.5 calories per serving with 20.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Prepare the Scrambled Eggs
Finish and Serve
For a vegan version, replace the eggs with a scramble made from 200g of firm tofu. Omit the ghee or use a plant-based butter alternative.
Increase the heat by adding 1-2 more green chilies or increasing the red chili powder to 1.5 tsp. A pinch of black pepper can also be added to the masala.
Create a different texture by using a mix of 3/4 cup whole green moong dal and 1/4 cup chana dal. Remember to soak and cook them together, noting that chana dal may require slightly longer cooking time.
For a non-vegetarian version other than egg, you can add small pieces of cooked mutton or chicken keema (mince) to the masala before adding the dal.
Combining whole moong dal and eggs creates a high-protein dish, essential for muscle repair, growth, and overall body function.
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 sustained energy release, making this a fulfilling and energizing meal that keeps you full for longer.
This dish is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood health, nerve function, and maintaining blood pressure.
A single serving of Dimer Torka (approximately 320g) contains around 450-500 calories. This is an estimate and can vary based on the specific ingredients and the amount of oil and ghee used.
Yes, Dimer Torka is a very healthy and balanced dish. It's an excellent source of plant-based protein and fiber from the moong dal, and the eggs provide high-quality protein and essential nutrients. Using mustard oil also adds healthy monounsaturated fats. To make it even healthier, you can reduce the amount of oil and ghee.
Absolutely! To make a vegan version, simply replace the eggs with a scramble made from firm tofu. Crumble the tofu and sauté it with a pinch of turmeric and salt. Omit the ghee or use a plant-based butter alternative.
Dimer Torka is traditionally served with hot, fluffy rotis or tandoori roti, which are perfect for scooping up the thick curry. It also pairs wonderfully with parathas, naan, or even plain steamed rice.
While whole green moong dal is traditional for Torka, you can experiment. A mix of whole moong and a small amount of chana dal (split chickpeas) works well, but note that chana dal requires a longer cooking time. Using split moong dal will result in a much softer, mushier texture.
Leftover Dimer Torka can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
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