Egg Tarka

Mung Dal/lentil is somehow a coveted side dish for Bengalis although having almost a regular presence on the platter. It can be prepared in different ways, few of which I have already shared with you. However, ideally those preparations are all without the Cheelka or green cover and known as Dhuli Mung Dal. To me the whole green mung dal is known as only Tarka dal since childhood, which my mother use to turn into a lip smacking dish with roti and salad. Today I am sharing with you the same recipe with little moderation, that is the addition of scrambled egg which makes it smashing. Purely vegetarians however can omit the egg and enjoy the delightful Tarka which is a typical north Indian Dhaba dish as well 🙂

Egg Tarka

Egg Tarka

Ingredients to serve 2-3 :

  1. Tarka dal (or whole green mung lentils) – ½ cup
  2. Chopped onion – 2 (medium size)
  3. Chopped tomato – 1 (medium size)
  4. Chopped green chilli – 2-3
  5. Crushed garlic – 1 teaspoon heaped
  6. Ginger paste – ½ teaspoon
  7. Beaten egg – 1
  8. Turmeric powder – ¼ teaspoon
  9. Red chilli powder – ¼ teaspoon
  10. Cumin powder – ½ teaspoon
  11. Coriander powder – ½ teaspoon
  12. Kasuri methi (dry fenugreek leaves) – 1 teaspoon
  13. Salt & sugar to taste
  14. Cooking oil – 3 tbspoon

Procedure :

Pressure cook the lentils up to 2 whistle with 1½ cup of water.

Heat oil in a kadai over medium flame.

Add garlic and saute till it changes colour.

Add onion and fry till light brown.

Add ginger paste, tomato and green chilli, cook till tomato gets soften.

Add dry masala powders and cook till their raw smell disappears and oil comes out from the mixture.

Add kasuri methi and mix well.

Then make a space in the middle of the pan and fry the egg, while keeping the mixture at side. Part the egg into small fragments.

Now mix the egg with the mixture well.

Add boiled lentils to the egg mixture keeping its water aside and cook for 2-3 minutes.

Then add the lentil water and let it boil.

After that put the flame on low, cover the pan and cook for few more minutes.

As the gravy thickens to your desired consistency, put the gas of.

Serve with roti and salad.




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