Dimer Torka
A Kolkata-style egg torka that combines beaten eggs with a lightly spiced lentil base. It is cozy, filling, and perfect with toast, paratha, or roomali roti when you want street-food comfort at home.
For 4 servings
- prep · ~30 min
Wash and soak the lentils.
Wash the masoor dal and moong dal well, then soak them in water for 30 minutes. Drain before cooking.
TIPA short soak helps the lentils cook evenly and gives the torka a smoother texture. - pressure cook · ~15 min
Pressure cook the lentils.
Add the soaked lentils and 2 cups water to a pressure cooker. Cook until soft and mushy, about 3 whistles, then let the pressure drop naturally.
- prep · ~5 min
Beat the eggs and chop the aromatics.
1.Beat the eggs in a bowl until smooth.2.Chop the onion and tomato finely.3.Grate the ginger and mince the garlic.4.Slit the green chili. - saute · ~7 min
Cook the onion base.
1.Heat mustard oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 seconds.3.Add onion and cook until lightly golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPLet the mustard oil heat properly before adding the cumin so its sharp raw smell mellows out. - saute · ~6 min
Add the tomatoes and spices.
Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until the tomatoes break down and the masala looks thick and glossy.
- mix · ~3 min
Add the cooked lentils.
Pour the cooked lentils into the pan and mix well with the masala. Add the remaining 1 cup water and bring everything together into a medium-thick gravy.
- simmer · ~6 min
Simmer the torka.
Let the lentil mixture simmer gently for 5 to 6 minutes so the flavors blend and the gravy thickens slightly.
- saute · ~3 min
Stir in the eggs.
Lower the heat and pour in the beaten eggs in a thin stream while stirring steadily. Cook for 2 to 3 minutes until the eggs set into soft ribbons through the lentils.
TIPKeep the heat low here so the eggs stay soft and silky instead of turning rubbery. - garnish · ~1 min
Finish with coriander leaves.
Sprinkle chopped coriander leaves over the hot dimer torka and give it a gentle stir.
- serve · ~1 min
Serve hot.
Serve dimer torka hot with paratha, toast, roomali roti, or plain bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the onions to a light golden stage, not deep brown, so the torka keeps its soft Kolkata-style flavor.
- 2After pressure cooking, whisk the lentils briefly with a spoon or whisk for a smoother, street-style base.
- 3Let the tomato masala turn glossy before adding the dal; this prevents a raw, watery taste in the final torka.
- 4Pour the beaten eggs in a thin stream while stirring continuously so they form delicate ribbons instead of large curds.
- 5Keep the heat low once the eggs go in; high heat will tighten them and make the texture grainy.
- 6If the torka thickens too much as it sits, loosen it with a splash of hot water before serving.
- 7This dish reheats well, but warm it gently and avoid boiling after the eggs are set to keep them tender.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder if you want a sharper, street-stall style heat.
low oilLow-oil
Reduce the mustard oil slightly and add a splash of water while sautéing the onions for a lighter everyday version.
extra eggyExtra-eggy
Use one or two more eggs for a richer, thicker torka with more soft egg ribbons in every spoonful.
no pressure cookerNo-pressure-cooker
Simmer the soaked lentils in a pot until fully soft, then mash lightly; useful if you do not have a pressure cooker.
Why this is on our healthy list.
Protein-Rich Comfort Meal
The combination of lentils and eggs makes this dish especially satisfying and helpful for a filling vegetarian-plus-egg meal.
Good Source of Fiber
Masoor dal, moong dal, onion, and tomato add fiber that helps make the dish hearty and balanced.
Made with Simple Whole Ingredients
This torka relies on lentils, eggs, aromatics, and spices rather than heavy cream or processed ingredients.
Frequently asked questions
Yes, but the lentils may take longer to cook and may not turn as evenly soft. Soaking helps give the smoother texture this dish needs.
