Tadka in kolkata is a lentil dish and has nothing to do with “Tadka” that rest of India knows. This is a dish you will find in all Dhaba style restaurants in Bengal. Whenever mom didn’t feel like cooking, this used be the most common take out dish, served with Rumali roti.
There’s also many variation of Tadka in Bengal – plain Tadka, Egg Tadka, Chicken Tadka and Mutton Tadka. The base stays same for all.
So here’s the recipe for the Egg Tadka.
- 3/4 cup green moong bean (green moong dal)
- 1/4 cup split yellow Bengal gram (chana dal)
- 1 large onion. chopped
- 1 tomato, chopped
- Ginger and garlic paste, 1 tbsp each
- 1 tbsp red chilli powder
- 1 tbsp cumin powder
- 1 tsp coriander powder
- 1 tbsp garam masala powder
- 1 green chilli
- 3 eggs, beaten
- 1 tbsp kasoori methi
- 1 tsp mustard oil
- 1 tbsp + 1 tsp ghee
- Boiling water, 600 ml
- Salt to taste
- Soak booth lentils overnight. If making for dinner, soak them first thing in the morning.
- In a pan, heat 1 tsp mustard oil. Add 1 tbsp ghee. Add the chopped onions. Cook till soft and opaque and then add the ginger and garlic paste. Saute till the raw smell of ginger and garlic is gone. Add the tomatoes and cook till soft and mushy.
- Add the lentils in the spice mixture and combine it well. Let it cook for 2-3 minutes and then add the boiling water. Add salt. Mix well so that the lentils are covered in water properly and put a lid on it.
- Let the lentils cook completely. Check after 10 minutes and mash the lentils a bit with the spoon. If required, add more boiling water.
- Once the lentils are completely cooked and water is mostly evaporated, add the egg mixture on top. Let it sit for 30-40 seconds before scrambling. Once the egg is almost cooked, add garam masala and kasoori methi. Add 1 tsp ghee and give it one final mix. Your Egg Tadka is ready.
- Serve it with rumali roti or normal butter roti or paratha.