Egg Tadka aka Dim Torka is a street-side special in West Bengal. The version without egg is equally good and we just call it Tadka or Torka here in Bengal. Another version that we eat is cooked with chunks of meat and depending on the type of meat used is called Mutton Tadka, Chicken Tadka, Beef Tadka, or simply Mangsher Tadka. With all these variations available I am elaborating specifically about my favorite of the lot, cooked with Egg.
Jump to:
- My Egg Tadka aka Dim Torka memories!
- When there was no Dhaba that cooked decent Dim Torka!
- Here's how I cook Kolkata Street-style Egg Tadka aka Dim Torka at Debjanir Rannaghar!
- Recipe Card
- Kolkata Restaurant's favorite recipes from Debjanir Rannaghar!
- Have you tried the Restaurant-style Egg Tadka recipe from Debjanir Rannaghar!
- Here's the Kolkata Dhaba-style Dim Torka Pin for your Pinterest Board!
Kolkata's street-style Dim Torka is a beautiful medley of cooked lentils (whole Green Moong beans or Torkar Dal mostly or whole Urad Dal or a mixture of both). I prefer using whole Green Moong beans or Torkar Dal instead of whole urad dal though. Let me tell you this Dhaba-style Egg Todka of West Bengal is completely different from the typical Tadka Dal. Though the word Todka aka Tadka is derived from tempering, however, the Torka we are familiar with here in Kolkata and other districts is not tempering but a type of Dal.
In the roadside restaurants/ Dhaba, Torka is one of the highest-selling items in Kolkata and probably all through West Bengal. the blissful, spicy Dal when cooked with eggs it turns into a heavenly side dish. With Egg or without, with meat or without, we prefer eating Torka with hot rotis and a portion of Salad.
My Egg Tadka aka Dim Torka memories!
It is almost as same as any middle-class kid growing up in Kolkata. Baba used to bring Egg Tadka at least twice a month or whenever Maa was not in the mood to cook an elaborate dinner. This was mostly after our joint family was divided. Before that, we (the kids) used to bring Torka while returning from the tuition classes to spice up the dinner. It was fun dividing one portion of Dim Torka into 4-5 members with no complaints.
Back then the shops used to provide the tadka in an earthen pot instead of aluminum foil. I still prefer tadka being served in an earthen pot. The pot absolves the extra moisture and leaves an amazing aroma.
Apart from bringing Tadka from the Dhaba, I have had homemade Tadka almost regularly at home. Never cooked with the readymade spice mix and as good as the Dhaba special Egg Tadka, I have learned from the best, our cook back then at home, Mukti Dada.
When there was no Dhaba that cooked decent Dim Torka!
What else can you expect when you live in Bihar for more than two years? I was not to expect perfect Dim Torka over there and hence I started cooking Egg Tadka or plain Tadka almost regularly. Initially, I used to use a ready mix of spices, however, at one point in time decided to make the spice mix on my own. The ritual of cooking Tadka continued when I shifted to Gurgaon after marriage as well. Though Tadka Masala was available at C R Park, however, by then I was a pro at making the spice mix on my own. C R Park though was helpful for another thing, Torkar Dal aka Green Moong beans. We used to pick a pack of 500g every month from there.
I love cooking Tadka at home. I love the flavor of the spices, especially Kasuri methi, and the entire process involved. Not that, I cook it often considering it is easy picking a portion of Tadka while returning from the office instead of cooking it. However, I cooked it on a regular basis during the lockdown and used an earthen pot the serve it. It was then I decided to write the recipe for this must-have which you should try if you haven't already.
Here's how I cook Kolkata Street-style Egg Tadka aka Dim Torka at Debjanir Rannaghar!
Recipe Card
Dim Torka | Kolkata street-style Egg Tadka
Dim Torka aka Kolkata street-style Egg Tadka is a spicy lentil and egg-based side dish and is immensely popular. Tadka is completely different from typical Tadka dal and found in the Dhabas of West Bengal
Ingredients
- 250 g Torkar Dal/ Whole Green Bean
- 2 Onion
- 2 Tomato
- 1 Tbsp. Ginger Paste
- 1.5 Tbsp. Garlic Paste
- 4 Green Chili
- ¼ cup Coriander leaves optional
- 4 Tbsp. Mustard Oil
- 1 Tbsp. Butter
Spices
- 1.5 Tsp. Salt or to taste
- ¼ Tsp. Rock Salt
- ¼ Tsp. Cumin Powder
- ¼ Tsp. Coriander Powder
- ¼ Tsp. Kashmiri Red Chili Powder
- ¼ Tsp. Turmeric Powder
- 3 Eggs
To make Bengali Tadka Masala
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1 Tsp. Turmeric Powder
- 1 Tsp. Sahi Garam Masala Powder
- 1 Tsp. Kasuri Methi
- 1 Tsp. Aamchur Powder
- 1 Tsp. Fennel Seed Powder
- 1 Tsp. Garam Masala
Tempering:
- 2 Dry Red Chili
- 1 Tsp. Kasuri Methi
Garnishing:
- 1 Tbsp. Ginger Julienne
- 2 Tbsp. Lemon Juice
- 2 Green chili
- 50 g Coriander Leaves
Instructions
Boiling the Torka Dal:
- Wash and soak the Green Moong Beans for 1 hour with a pinch of salt.
- Discard the water after one hour and wash the lentils 2-3 times.
- Take the lentils along with ¼ Tsp. each of Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Turmeric Powder, and also salt in a pressure cooker.
- Cover the lentil with water till the lentils are covered and there is 2-inch water above the lentils.
- Now put the lid on and place the vent weight.
- Cook on low flame till 3 whistles come from the pressure cooker.
- Wait till the pressure drops completely and open the cooker.
- The Green moong beans should be properly cooked and yet in shape.
- If the dal is not cooked properly you can cook for some more time (till one more whistle comes from the cooker.
To make Bengali Torka Masala:
- Make a powder of 1 Tsp. Kasuri Methi.
- Now take the rest of the spices mentioned under Torka Masala in a bowl and mix.
- Heat a pan and dry-roast the spices.
- For 250g of Lentil 4 Tsp. of the spice powder will be used.
- You can store the remaining spice powder in an airtight container.
To make Dhaba-style Egg Tadka:
- Chop onion and also tomatoes into small pieces.
- Chop green chilies and also coriander leaves as well.
- Heat 3 Tbsp. oil in a pan.
- Temper the oil with Dry Red Chili and also Kasuri Methi.
- Add chopped onion and cook till the onion changes color.
- Now add Ginger paste, ginger julienne, and garlic paste, and also chopped tomatoes.
- Cook till the tomatoes soften.
- Add ¼ Tsp. of salt and cook till the mixture releases oil from the edges.
- Now add chopped green chilies and also chopped coriander leaves if using.
- Add 4 Tsp. of the Torka Moshla and cook over low flame for around 5-6 minutes.
- Add little water in between if the spice is drying up.
- Once properly cooked, add the cooked Dal followed by the rock salt.
- Cook the lentil for around 10 minutes on low flame.
- The Lentil should retain shape yet soft.
- In the meantime, beat three eggs with a pinch of salt.
- If using a flattened pan, you can make the eggs along with the lentil on the side.
- If not take another pan and heat the remaining oil.
- Pour the beaten egg and scramble using a spatula.
- Transfer the egg to the pan containing the Lentils and mix thoroughly.
- Cook for another 3-4 minutes.
- Melt butter, and add to the Tadka and give a light mix.
- The famous Kolkata-style Egg Tadka aka Dhaba-style Dim Torka is ready to serve.
- You can top it with some more Ginger Jullienne, chopped coriander, chopped green chilies lemon juice, and butter while serving.
Notes
- You can substitute 50g dal with 25g each of Bengal gram and whole Urad Dal.
- Instead of butter, you can use Ghee. You can increase the butter as well!
Nutrition
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Have you tried the Restaurant-style Egg Tadka recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Kolkata Dhaba-style Dim Torka Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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