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A hearty and spicy dhaba-style scrambled egg curry made with yellow lentils. This popular street food from Kolkata is packed with flavor and perfect with hot rotis for a quick and satisfying meal.
For 4 servings
Pressure Cook the Dal
Prepare the Tadka Masala
A hearty and spicy dhaba-style scrambled egg curry made with yellow lentils. This popular street food from Kolkata is packed with flavor and perfect with hot rotis for a quick and satisfying meal.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 429.04 calories per serving with 20.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine Dal and Scramble Eggs
Finish and Garnish
For a vegetarian version, replace eggs with 200g of crumbled paneer. For a vegan option, use crumbled firm tofu. Sauté the paneer or tofu separately until golden and add it at the end.
Create a different texture and flavor profile by using a mix of lentils. Try combining moong dal with masoor dal (red lentils) or a small amount of chana dal (split chickpeas).
To impart a traditional smoky flavor, place a small steel bowl in the center of the finished dish. Add a piece of red-hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pan for 2-3 minutes to trap the smoke.
The combination of lentils and eggs makes this dish a protein powerhouse, essential for muscle repair, growth, and maintaining overall body function.
Yellow moong dal is rich in dietary fiber, which aids in healthy digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish provides a range of vitamins and minerals, including iron and folate from lentils, Vitamin D and B12 from eggs, and antioxidants from spices like turmeric and cumin.
One serving of Egg Tadka contains approximately 280-320 calories, depending on the amount of oil used. It's a balanced meal with a good mix of protein, carbohydrates, and fats.
Yes, Egg Tadka is a nutritious dish. It is an excellent source of protein from both the lentils and eggs, and high in dietary fiber from the dal. To make it even healthier, you can reduce the quantity of oil used in the recipe.
Absolutely. You can cook the soaked moong dal in a regular pot on the stovetop. It will take longer, approximately 25-30 minutes, for the dal to become soft and cooked through. Add more water if needed.
Egg Tadka pairs wonderfully with Indian breads like hot rotis, chapatis, naan, or parathas. It is also traditionally served with pav (soft bread rolls) in many dhabas.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if it has thickened too much, or in the microwave until hot.
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