Bengali Dimer Torka (Egg Tadka Dal) – Flavorful Street Food Curry

Bengali Style Dimer Torka (Egg Tadka Dal)

Description:
Bengali Style Dimer Torka, also known as Egg Tadka Dal, is a flavorful street food-inspired dish from Bengal. This dhaba-style egg preparation is made by combining scrambled eggs with a hearty mixture of moong dal (yellow lentils). Packed with protein, this dish can be made vegetarian or with additional proteins like minced chicken or pork. You can even experiment with different lentils such as kidney beans to enhance the richness of the curry. This recipe makes for a fulfilling lunch and can be served with roti, phulka, or kulcha, complemented by a refreshing raita.

Cuisine: Bengali
Course: Lunch
Diet: Eggetarian

Ingredients:

• 1/2 cup Arhar dal (Split Toor Dal)
• 1/4 cup Chana dal (Bengal Gram Dal)
• 2 tablespoons White Urad Dal (Split)
• 1-inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 1 teaspoon Cardamom Powder (Elaichi)
• 1 Onion, chopped
• 2 Tomatoes, chopped
• 1 Green Chilli, slit
• 1 teaspoon Red Chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Coriander Powder (Dhania)
• 1 teaspoon Cumin powder (Jeera)
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• Ghee, for cooking
• Salt, to taste

To Grind:

• 1 Onion, chopped
• 4 cloves Garlic
• 1-inch Ginger, chopped

Prep Time: 30 minutes
Cook Time: 30 minutes

Instructions:

1. Cook the Dal:

   • In a pressure cooker, combine Arhar dal, Chana dal, and Urad dal. Add 1/4 teaspoon turmeric powder, salt, and 3 cups of water. Pressure cook for about 5 whistles until the lentils are soft and cooked through. Set aside.

2. Prepare the Ground Paste:

   • In a blender, grind together the chopped onion, garlic, and ginger to form a smooth paste. Keep aside.

3. Prepare the Tadka (Tempering):

   • Heat ghee in a kadai or pan. Add the cinnamon stick, cloves, and cardamom powder. Allow the spices to release their fragrance for a few seconds.
   • Add the chopped onions and green chillies to the pan, sautéing until the onions soften.
   • Add the ground onion paste and cook, stirring occasionally, until the raw smell of the onions disappears.
   • Add the chopped tomatoes, salt, and cook until the tomatoes soften and blend with the onions.

4. Spices and Dal:

   • Add red chilli powder, turmeric powder, coriander powder, and cumin powder. Stir well and cook until the oil begins to separate from the masala.
   • Add the cooked dal to the pan. Stir to combine and check for seasoning. If the curry is too thick, add a little water to adjust the consistency. Allow it to simmer on low heat for a few minutes.

5. Scramble the Eggs:

   • In a separate pan, heat some oil and break the eggs into it. Scramble the eggs and cook until they are fully cooked through.

6. Finish the Dish:

   • Once the dal is cooked to your liking, add the scrambled eggs on top of the dal and gently mix them in or leave them as a topping.

7. Serve:

   • Serve the Bengali Style Dimer Torka with roti, phulka, or kulcha. Pair it with a fresh, cooling raita for the perfect lunch.

Enjoy this protein-packed, comforting dish with a touch of Bengali street food charm!