Sweet Jaw

Dal/ Pulses and their regional preparations are so close to many of us that it ends up stirring strong emotions amongst many! Tadka dal, Dal fry, Dhabha Dal and Deem Tadka Egg Tadka is one such emotion.

Mr.is a huge fan of Egg Tadka, let me simplify it- It’s a delicious mix of pulses cooked for hours especially on highway eateries ( Dhabha) tempered with scrambled egg and spices before serving.

Why is it an emotion -Hangout place with friends during school/ college and then the nostalgic pull, road trips, love stories and much more on one favourite dish.

Let’s get started

Ingredients

For Soaking

1cup Whole Moong dal

1 cup Whole Urad dal

1/4 cup Masoor dal

1/8 cup Arhar dal

1/2 cup Chana dal

Tempering

Bay leaves -6

2 Whole Kashmiri Red Chili

1 Black Cardamom

4 green cardamom

1″ Cinnamon stick

6 cloves

1/2 tsp Cumin Seeds

4 Whole Dried Red Chilli

3 Onions (Big) finely chopped

2 Tomatoes – Chopped

1/2 tsp Ginger paste

1/2 tsp Garlic paste

3 Eggs Scrambled

Mustard Oil

Spices –

Turmeric Powder

Coriander seeds powder

Cumin seeds Powder

Degi Mirch

Salt

Garam masala

For Tadka

4 Garlic cloves chopped

7 Green Chillies finely chopped

2 Tbsp Butter

Method

Soak all the pulses mentioned above overnight or at least 6 hours. Drain and wash them thoroughly. In a pressure cooker, add soaked pulses, add water to cover them fully, along with Turmeric, Bay leaves, Kashrmiri Red Chilli and Salt. Cook for 2 whistles and let it simmer for 5 minutes.

In another Sauce pot, add 3 Tbsp. Mustard Oil, add all the spices for temper in hot oil, let the cumin seeds crackle, add chopped onions. Sauté till golden, add ginger paste and garlic paste, sauté for a minute, add a splash of water at many steps so as to avoid burning of spices. Once the ginger and garlic paste left oil at the edges, add the powdered spices, sauté it further for 5 minutes till spices are amalgamated. Add chopped tomatoes, a bit of salt and sauté further for the next 10 minutes while adding splash of water regularly. Cover for 1 minutes so that the oil is released properly from the mixture, then add the boiled pulses. At this stage if you wish to make a quick version you can cook on medium high flame for just about 30 minutes and be done with it, I choose the slow cooked version. Let the pot on sim flame for 2 hours with regular stirring, occasional covering as it will splatter a lot.

Scramble 3 eggs and add them to the dal along with chopped green chillies before adding Tadka.

For tadka – in a tadka pan- add butter, once melted add chopped garlic, saute till golden brown and add this to the cooked dal. Mix well, serve with Chapati and salad.

Enjoy!!