Green Moong Dal with Egg Tadka

Name: Green Moong Dal with Egg Tadka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup green moong dal (whole, with skin); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.25 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit lengthwise); 2 pcs dried red chili (broken in half); 3 pcs egg (lightly beaten with a pinch of salt); 1 pinch red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A comforting, protein-packed green moong dal finished with a flavourful tadka of softly scrambled eggs, cumin, and garlic. The earthy sweetness of the lentils pairs beautifully with the smoky, golden egg crumble, making it a satisfying one-bowl meal when served with rice or roti.

PREP

COOK

25m

SERVES

1 KATORI

303 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Wash and soak the moong dal.
Wash the whole green moong dal thoroughly and soak in enough water for 30 minutes. Drain before cooking.
TIPSoaking reduces cooking time and makes the dal easier to digest.
pressure cook · ~15 min
Pressure cook the dal.
1.Add the soaked dal, 3 cups water, turmeric powder, and 0.25 tsp salt into the pressure cooker.
2.Close the lid and cook on medium heat for 4-5 whistles.
3.Let the pressure release naturally. Mash the dal lightly with a ladle.
TIPMashing lightly creates a creamy texture while leaving some whole beans for bite.
simmer · ~5 min
Adjust consistency and simmer.
Add up to 1 cup water to the cooked dal until it reaches a pouring, soup-like consistency. Bring to a gentle simmer on low heat while you prepare the tadka.
temper · ~3 min
Start the egg tadka.
1.Heat ghee in a kadai or frying pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle.
3.Add chopped garlic and slit green chilies. Sauté until garlic turns golden and fragrant.
4.Add dried red chilies and fry for 15 seconds.
fry · ~2 min
Scramble the eggs in the tadka.
1.Pour the beaten eggs (with pinch of salt added) into the pan with the tadka.
2.Let them set for 20 seconds, then scramble vigorously with a spatula.
3.Cook until the eggs form golden, slightly crisp crumbles.
TIPUse high heat briefly to get charred edges on the egg crumbles for a smoky flavour.
mix · ~1 min
Pour the egg tadka into the simmering dal.
Pour the hot egg tadka directly into the simmering dal. Stir gently to incorporate the egg crumbles throughout.
simmer · ~4 min
Simmer everything together.
Sprinkle the red chili powder and garam masala over the dal. Let it simmer for 3-5 minutes so the flavours meld.
garnish
Garnish with fresh coriander and serve.
Turn off the heat. Garnish generously with chopped coriander leaves. Serve hot with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the whole green moong dal for at least 30 minutes to reduce cooking time and improve digestibility.
2
Mash the cooked dal lightly with a ladle — this gives a creamy texture while keeping some whole beans for bite.
3
For smoky egg crumbles, cook the beaten eggs on high heat briefly until they get charred edges.
4
Adjust the dal consistency with water to a soup-like pour before adding the tadka, as it thickens on cooling.
5
Let the pressure release naturally from the cooker to avoid mushy dal and ensure even texture.
6
Use a kadai or wide pan for the tadka to give the eggs enough surface area to form crisp crumbles.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Skip the eggs and tadka base; instead, prepare a traditional ghee tadka with cumin, garlic, dried red chilies, and a pinch of asafoetida (hing) for a pure lentil stew.

high protein

High-protein

Add 1/2 cup of crumbled paneer along with the eggs for an extra boost of vegetarian protein and a creamy, mild contrast to the spicy tadka.

low oil

Low-oil

Replace ghee with 1 tbsp of avocado oil or coconut oil, and scramble the eggs in a non-stick pan using only 1/2 tsp oil — still flavourful but lower in fat.

spicy