Indian Recipes

Bengali Egg Tadka Dal (Dimer Torka) with Spices and Scrambled Eggs

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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

  1. 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.
  2. Cook the dal for about 5 whistles, or until the dals are soft and cooked through. Set aside.

Step 2: Prepare the Ground Masala

  1. While the dal is cooking, prepare the ground masala. Heat 1 tablespoon of ghee in a large kadai (wok) over medium heat.
  2. 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

  1. Add the chopped onion and slit green chilli to the kadai. Sauté them until the onions become soft and translucent.
  2. 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.
  3. Next, add the chopped tomatoes along with a pinch of salt. Sauté until the tomatoes soften and release their juices.
  4. 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.
  5. 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

  1. Add the cooked dal mixture into the kadai with the spiced onion-tomato masala. Stir the dal to combine with the masala thoroughly.
  2. 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

  1. In a separate pan, heat 1 tablespoon of oil over medium heat.
  2. Add the chopped onion, 4 cloves of garlic, and 1-inch piece of ginger. Sauté until fragrant and the onion becomes soft.
  3. Crack the 4 eggs into the pan, and scramble them until fully cooked and lightly browned.

Step 6: Combine the Eggs with the Dal

  1. 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

  1. 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.

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