Egg Dal Tadka

Ingredients list for Egg Dal Tadka

• 3 Eggs
• 1 1/2 cups Split Pigeon Pea soaked
• 1 teaspoon Turmeric powder
• to taste Salt
• 1 tablespoon Oil
• 2 tablespoons Garlic chopped
• 1 inch Ginger chopped
• 2 medium Onions chopped
• to taste Salt
• 3-4 Green chillies chopped
• for garnishing Fresh coriander leaves chopped 2 tablespoons +
• 2-3 Dried red chillies
• 1 teaspoon Fenugreek leaves (kasoori methi) dried
• 2 medium Tomatoes chopped
• 1/2 tablespoon Garam masala powder
• 2 teaspoons Red chilli powder
• 1 tablespoon Butter

Method

1. Drain and pressure-cook pigeon pea with three cups of water, turmeric powder and salt till two to three whistles.
2. Heat oil in a non-stick pan, add garlic and ginger and sauté till fragrant. Add half the onions and sauté till golden.
3. Break eggs into a bowl and whisk well. Add remaining onions, salt, half the green chillies and one tablespoon coriander leaves and whisk again.
4. Add dried red chillies and remaining green chillies to the pan and sauté for a couple of minutes.
5. Add dried fenugreek leaves and tomatoes, mix and sauté till the tomatoes turn pulpy.
6. Add garam masala powder, red chilli powder and salt, mix well and cook for a minute.
7. Add egg mixture and stir to scramble. Add cooked pigeon pea, mix well and bring to a boil.
8. Add one tablespoon coriander leaves and mix well.
9. Garnish with butter and coriander leaves and serve hot.

Nutrition Info