Bengali Style Dimer Torka (Egg Tadka Dal) Recipe
Cuisine: Bengali
Course: Lunch
Diet: Eggetarian
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Bengali Style Dimer Torka, also known as Egg Tadka Dal, is a delectable combination of aromatic dals (lentils) cooked with spices and topped with scrambled eggs. A savory and satisfying dish, it blends the richness of spiced lentils with the softness of scrambled eggs, creating a hearty meal perfect for lunch. This dish is best enjoyed with roti, phulka, or kulcha, accompanied by a refreshing raita.
Ingredients
For the Dal:
Ingredient | Quantity |
---|---|
Arhar Dal (Split Toor Dal) | 1/2 cup |
Chana Dal (Bengal Gram Dal) | 1/4 cup |
White Urad Dal (Split) | 2 tablespoons |
Cinnamon Stick (Dalchini) | 1 inch |
Cloves (Laung) | 2 whole |
Cardamom Powder (Elaichi) | 1/2 teaspoon |
Onion (chopped) | 1 medium |
Tomatoes (chopped) | 2 medium |
Green Chilli (slit) | 1 piece |
Red Chilli Powder | 1 teaspoon |
Turmeric Powder (Haldi) | 1/2 teaspoon |
Coriander Powder (Dhania) | 1 teaspoon |
Cumin Powder (Jeera) | 1 teaspoon |
Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
Ghee (for cooking) | 2 tablespoons |
Salt | To taste |
For the Scrambled Eggs:
Ingredient | Quantity |
---|---|
Onion (chopped) | 1 medium |
Garlic (cloves, chopped) | 4 cloves |
Ginger (chopped) | 1 inch |
Eggs | 4 large |
Oil | 1 tablespoon |
Instructions
Step 1: Cook the Dal
- Begin by pressure cooking the dal mixture. Combine Arhar dal (Toor dal), Chana dal, and White Urad dal in a pressure cooker with 1/4 teaspoon turmeric powder, salt to taste, and 3 cups of water.
- Cook the dal for about 5 whistles, or until the dals are soft and cooked through. Set aside.
Step 2: Prepare the Ground Masala
- While the dal is cooking, prepare the ground masala. Heat 1 tablespoon of ghee in a large kadai (wok) over medium heat.
- Add 1-inch cinnamon stick, 2 cloves, and 1/2 teaspoon cardamom powder. Let them fry for a few seconds until they release their aroma.
Step 3: Cook the Onion and Tomato Base
- Add the chopped onion and slit green chilli to the kadai. Sauté them until the onions become soft and translucent.
- Once the onions are softened, add the ground onion paste (blend the chopped onion, garlic, and ginger together). Stir fry for a few minutes, allowing the raw smell of the onions to dissipate.
- Next, add the chopped tomatoes along with a pinch of salt. Sauté until the tomatoes soften and release their juices.
- Now, add the spice powders: 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1 teaspoon cumin powder. Stir well and let the spices cook for a minute until the oil begins to separate from the masala.
- Add 1 tablespoon of Kasuri Methi (dried fenugreek leaves) and stir well. Cook until the oil starts to release from the masala.
Step 4: Combine the Dal and Masala
- Add the cooked dal mixture into the kadai with the spiced onion-tomato masala. Stir the dal to combine with the masala thoroughly.
- Taste and adjust salt as needed. If the dal is too thick, add a little water to reach the desired consistency. Allow it to simmer on low heat for about 5-10 minutes, so the flavors meld together.
Step 5: Scramble the Eggs
- In a separate pan, heat 1 tablespoon of oil over medium heat.
- Add the chopped onion, 4 cloves of garlic, and 1-inch piece of ginger. Sauté until fragrant and the onion becomes soft.
- Crack the 4 eggs into the pan, and scramble them until fully cooked and lightly browned.
Step 6: Combine the Eggs with the Dal
- Once the scrambled eggs are cooked, add them on top of the dal mixture. Stir gently to combine, or leave the eggs on top as a garnish.
Step 7: Serve
- Serve your delicious Bengali Style Dimer Torka hot with roti, phulka, or kulcha, and enjoy with a side of raita.
Tips for a Perfect Bengali Style Dimer Torka:
- You can also add a little garam masala at the end for an extra layer of warmth and depth of flavor.
- Adjust the level of heat by adding more or less green chili and red chili powder based on your preference.
- The ghee gives this dish a rich flavor, but you can substitute it with vegetable oil for a lighter version.
- For an extra kick, add a dash of lemon juice or a few fresh coriander leaves as garnish before serving.
This Bengali Style Dimer Torka Recipe is a perfect balance of flavors and textures, from the rich and flavorful lentils to the soft, scrambled eggs that elevate the dish. Whether you’re serving it for a family lunch or a cozy weeknight dinner, this dish is sure to become a favorite in your home.