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%Dhaba Style Egg Torka Recipe Debjanir Rannaghar

Dim Torka | Kolkata street-style Egg Tadka

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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


Units Scale
  • 250g Torkar Dal/ Whole Green Bean
  • 2 Onion
  • 2 Tomato
  • 1 Tbsp. Ginger Paste
  • 1.5 Tbsp. Garlic Paste
  • 4 Green Chili
  • 1.5 Tsp. Salt or to taste
  • 1/4 Tsp. Rock Salt
  • 4 Tbsp. Mustard Oil
  • 1 Tbsp. Butter
  • 1/4 cup Coriander leaves (optional)
  • 1/4 Tsp. Cumin Powder
  • 1/4 Tsp. Coriander Powder
  • 1/4 Tsp. Kashmiri Red Chili Powder
  • 1/4 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


  • 2 Dry Red Chili
  • 1 Tsp. Kasuri Methi


  • 1 Tbsp. Ginger Julienne
  • 2 Tbsp. Lemon Juice
  • 2 Green chili
  • A few Coriander Leaves


Boiling the Torka Dal:

  1. Wash and soak the Green Moong Beans for 1 hour with a pinch of salt.
  2. Discard the water after one hour and wash the lentils 2-3 times.
  3. Take the lentils along with 1/4 Tsp. each of Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Turmeric Powder, and also salt in a pressure cooker.
  4. Cover the lentil with water till the lentils are covered and there is 2-inch water above the lentils.
  5. Now put the lid on and place the vent weight.
  6. Cook on low flame till 3 whistles come from the pressure cooker.
  7. Wait till the pressure drops completely and open the cooker.
  8. The Green moong beans should be properly cooked and yet in shape.
  9. 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:

  1. Make a powder of 1 Tsp. Kasuri Methi.
  2. Now take the rest of the spices mentioned under Torka Masala in a bowl and mix.
  3. Heat a pan and dry-roast the spices.
  4. For 250g of Lentil 4Tsp. of the spice powder will be used.
  5. You can store the remaining spice powder in an airtight container.

To make Dhaba-style Egg Tadka:

  1. Chop onion and also tomatoes into small pieces.
  2. Chop green chilies and also coriander leaves as well.
  3. Heat 3 Tbsp. oil in a pan.
  4. Temper the oil with Dry Red Chili and also Kasuri Methi.
  5. Add chopped onion and cook till the onion changes color.
  6. Now add Ginger paste, ginger julienne, and garlic paste, and also chopped tomatoes.
  7. Cook till the tomatoes soften.
  8. Add 1/4 Tsp. of salt and cook till the mixture releases oil from the edges.
  9. Now add chopped green chilies and also chopped coriander leaves if using.
  10. Add 4 Tsp. of the Torka Moshla and cook over low flame for around 5-6 minutes.
  11. Add little water in between if the spice is drying up.
  12. Once properly cooked, add the cooked Dal followed by the rock salt.
  13. Cook the lentil for around 10 minutes on low flame.
  14. The Lentil should retain shape yet soft.
  15. In the meantime, beat three eggs with a pinch of salt.
  16. If using a flattened pan, you can make the eggs along with the lentil on the side.
  17. If not take another pan and heat the remaining oil.
  18. Pour the beaten egg and scramble using a spatula.
  19. Transfer the egg to the pan containing the Lentils and mix thoroughly.
  20. Cook for another 3-4 minutes.
  21. Melt butter and add to the Tadka and give a light mix.
  22. The famous Kolkata-style Egg Tadka aka Dhaba-style Dim Torka is ready to serve.
  23. You can top it with some more Ginger Jullienne, chopped coriander, chopped green chilies lemon juice, and butter while serving.


  • 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!
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 283
  • Sugar: 5.1g
  • Sodium: 1302mg
  • Fat: 21.8g
  • Saturated Fat: 4.7g
  • Carbohydrates: 15.7g
  • Fiber: 4g
  • Protein: 7.3g
  • Cholesterol: 130mg
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