Egg Tadka (Anda Tadka)

IMG_20170106_215812.jpgIngredients:

  • Whole Moong Dal – 1/4 cup
  • Tur dal – 1/4 cup
  • Channa dal – 1/4 cup
  • Biri dal – 1/4 cup
  • Rajma – 1/4 cup
  • Masoor dal – 1/4 cup
  • Egg – 3
  • Onion – 1 big
  • Ginger-garlic-green chilly paste – 2 tbsp
  • Tomato – 1 big
  • Bay leaf – 2
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilly powder – 1/2 tsp
  • Oil – 2 tbsp
  • Hing – 1 pinch
  • Cinnamon – 1 inch stick
  • Cardamom – 2
  • Clove – 4
  • Black pepper – 5
  • Salt – As per taste
  • Coriander leaves – some strands
  • Kasuri methi – 1 tsp

Recipe:

Soak all the dals for 1 hour. Pressure cook the dalsĀ  upto 4 whistles with salt, turmeric powder,water and hing. Mash them a little after opening the lid of the cooker.

Chop onion, tomato, coriander leaves. Dry roast cinnamon, cardamon, clove, black pepper and make a powder of them.

Heat oil in a pan. Break the eggs into it. Add salt and prepare bhurji out of it. Keep aside.

Heat oil in a kadai. Add bay leaves into it. Then add chopped onion,salt and fry till transluscent. Then add ginger-garlic-green chilly paste and saute till rawness of the masala goes.Add chopped tomato and cook for some time. Now add turmeric powder, red chilly powder, cumin, coriander powder and saute for 2 minutes. Add the mashed dal and mix properly. Add water to get the desired consistency.Add the egg bhurji prepared into this kadai and mix properly.

Add kasuri methi, prepared garam masala mix and cook till curry gets required thickness. Swicth off the flame. Garnish with chopped coriander leaves.

Serve hot with roti, parota.

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