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
Servings 4 -5 people
Calories 283kcal
Cost Rs 150
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
Serving: 150g | Calories: 283kcal | Carbohydrates: 15.7g | Protein: 7.3g | Fat: 21.8g | Saturated Fat: 4.7g | Cholesterol: 130mg | Sodium: 1302mg | Fiber: 4g | Sugar: 5.1g
