indianEasyeggetariandairy freenut freehigh protein

Egg Dal Tadka

Name: Egg Dal Tadka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.75 cup toor dal (washed and soaked); 4 pcs egg; 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pcs dry red chili; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp oil; 3 cup water (for cooking dal); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.4/5(65)

TASTE SCORE

8/10

Comforting yellow dal topped with a simple onion-tomato tempering and finished with boiled eggs. It is hearty, familiar, and perfect for spooning over rice or pairing with roti as part of a simple Indian meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

302 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the dal and eggs.
1.Wash the toor dal well and soak it in fresh water for 30 minutes.
2.Rinse the eggs and keep them ready for boiling.
3.Chop the onion and tomatoes, slit the green chilies, and grate the ginger.
TIPSoaking the dal helps it cook faster and gives a smoother texture.
boil · ~12 min
Boil the eggs.
Place the eggs in a saucepan with 3 cups water. Bring to a boil, then cook for 9 minutes. Drain, cool, peel, and cut each egg in half.
pressure cook · ~20 min
Cook the dal until soft.
Drain the soaked dal and add it to a pressure cooker with 3 cups water, turmeric powder, and half of the salt. Pressure cook for 4 whistles, then let the pressure drop naturally. Mash the dal lightly.
TIPA light mash makes the dal creamy while still keeping some texture.
temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds, mustard seeds, dry red chili, and asafoetida.
3.Let the seeds crackle and the chili darken slightly without burning.
TIPKeep the heat medium so the whole spices release flavor instead of turning bitter.
saute · ~10 min
Cook the onion-tomato masala.
1.Add onion and green chili, then cook until the onion turns light golden, 4 to 5 minutes.
2.Add ginger and garlic, then sauté for 1 minute until the raw smell fades.
3.Add tomato, red chili powder, coriander powder, garam masala, and the remaining salt.
4.Cook until the tomatoes soften and the masala looks thick, 4 to 5 minutes.
simmer · ~6 min
Combine the dal and masala.
Pour the cooked dal into the pan and mix well with the tempering. Add a splash of water if needed for a pourable consistency, then simmer for 5 to 6 minutes.
assemble · ~2 min
Add the eggs and finish the dal.
Slide the halved boiled eggs into the hot dal with the cut side facing up. Spoon a little dal over them and simmer gently for 2 minutes. Stir in lemon juice.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or roti.

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 pressure-cooked toor dal only lightly so it stays creamy without turning pasty.
2
Let the mustard and cumin fully crackle before adding onion; under-bloomed spices taste flat in tadka dal.
3
Cook the onion-tomato masala until the oil begins to separate slightly for a deeper, less raw flavor.
4
Add a small splash of hot water while simmering if the dal thickens too much after mashing.
5
Place the egg halves cut-side up in the final simmer so they warm through without breaking apart.
6
Stir in the lemon juice after switching off or at the very end to keep its brightness noticeable.
7
This dal thickens on standing, so loosen leftovers with water and reheat gently before serving.