Egg tadka | How to make Egg tadka

By Shashwatee Swagatica  |  20th May 2018  |  
5 from 2 reviews Rate It!
  • Photo of Egg tadka by Shashwatee Swagatica at BetterButter
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

177

2

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.

Egg tadka

Ingredients to make Egg tadka

  • 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

How to make Egg tadka

  1. In a pressure cooker cook all the lentils for 30mins.
  2. Let the pressure subsides itself.
  3. Now in a large pan heat ghee/butter, add the cumin seeds, bayleaf and slited green chilies.
  4. Then add the onions and saute.
  5. When onions became transculant add the ginger garlic paste and saute.
  6. Now add the chopped tomatoes and sprinkle little salt. Cover it and cook the tomatoes until they are softened.
  7. Then add all the spice powders and stir again till oil separates the sides of the pan.
  8. Then add the pre-boiled lentils and mix well.
  9. Add 1 cup of water and bring the lentils to boil for 10 minutes.
  10. Add salt and mix well.
  11. 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.
  12. Then add the dry fenugreek leaves, lemon juice and cover the lid and simmer it for 3 to 4 minutes.
  13. Switch off and add ghee/butter.
  14. Garnish with chopped coriander leaves and serve with roti or paratha.

My Tip:

Add more butter and lemon juice according to taste.

Reviews for Egg tadka (2)

Shukla Basu5 months ago

I'm a little foxed... Are you actually refering to the DAAL as TADKA? TADKA to my knowledge is 'chhouNk lagana' ... Tadka translates as "tempering." It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. ... Tempering also can be used at the end of the cooking process.
Reply
Marcel Macwan
2 months ago
Hi, She means to cook all the lentils and temper/tadka/chounka as per step number 8. Hope I am able clear your doubt. Thanks.

Payal Singh2 years ago

Tasty as well as healthy.
Reply