Name: Egg tadka recipe by Shashwatee Swagatica at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: Ready-made daal for tadka(soaked overnight) - 1cup (or 1/4cup kidney beans, 1/4cup whole yellow lentils, 1/2cup whole green lentils); Bayleaf 1; Onion 1 chopped; Ginger garlic paste 2tsp; Tomato 2 chopped; Green chilli slited 2-3; coriander powder 1tsp; Red chilli powder 1tsp; Turmeric powder 1/2tsp; kasuri methi 1tsp; Whole cumin seeds 1tsp; Ghee 3tsp; Lemon juice 2tsp; Chopped coriander leaves 3tbsp; Eggs 3; salt as per taste

ABOUT Egg tadka RECIPE

Egg tadka is highly popular in roadside dhabas. In my house this is one of the common side dishes which my mother used to prepare. It's very nutritious and healthy recipe. You can make it vegetarian too without egg.

Ingredients Serving: 3

Ready-made daal for tadka(soaked overnight) - 1cup (or 1/4cup kidney beans, 1/4cup whole yellow lentils, 1/2cup whole green lentils)
Bayleaf 1
Onion 1 chopped
Ginger garlic paste 2tsp
Tomato 2 chopped
Green chilli slited 2-3
coriander powder 1tsp
Red chilli powder 1tsp
Turmeric powder 1/2tsp
kasuri methi 1tsp
Whole cumin seeds 1tsp
Ghee 3tsp
Lemon juice 2tsp
Chopped coriander leaves 3tbsp
Eggs 3
salt as per taste

Instructions

In a pressure cooker cook all the lentils for 30mins.
Let the pressure subsides itself.
Now in a large pan heat ghee/butter, add the cumin seeds, bayleaf and slited green chilies.
Then add the onions and saute.
When onions became transculant add the ginger garlic paste and saute.
Now add the chopped tomatoes and sprinkle little salt. Cover it and cook the tomatoes until they are softened.
Then add all the spice powders and stir again till oil separates the sides of the pan.
Then add the pre-boiled lentils and mix well.
Add 1 cup of water and bring the lentils to boil for 10 minutes.
Add salt and mix well.
In the meantime heat another pan, add little oil and scramble the eggs with a pinch of salt and then add it to the lentil mix.
Then add the dry fenugreek leaves, lemon juice and cover the lid and simmer it for 3 to 4 minutes.
Switch off and add ghee/butter.
Garnish with chopped coriander leaves and serve with roti or paratha.

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