Egg Tadka Recipe Dhaba Style Or Bengali Dim Tadka
Dhaba Style egg tadka Recipe is a famous recipe of Kolkata ( West Bengal ) found specially in the Dhaba. This recipe is made with scrambled eggs along with green Mung Bean and split Bengal Gram,aromatic spices and the result is a sinfully tasty dish which goes best with Naan,Roti or Paratha.Give it a try. Blog link for this recipe:- https://happycookingworld.blogspot.co... Preparation Time - 15 min and Soaking whole green mung bean (overnight ) and Split Bengal Gram (overnight ) [ I soaked the whole green mung bean overnight and split Bengal Gram for 30 min ] Cooking Time - 20-25 min Ingredients:- 1. 1/2 cup whole green mung bean 2. 1/4 cup split Bengal Gram 3. 1 cup finely chopped Onion 4. 1/2 cup finely chopped cilantro 5. 1/2 cup chopped Tomato 6. 2 teaspoon minced ginger 7. 1 teaspoon minced green chilly 8. 2 teaspoon minced garlic. 9. Home made Tadka Spice mix /masala - Dry roast , cool down and grind [ 1 and 1/2 teaspoon cumin seeds + 1 teaspoon coriander seeds + 2-3 green cardamom+ 1/2 black cardamom + pinch of Javetri or Mace + pinch of nutmeg or Jaiphal + 1/2 inch Cinnamon + 1 teaspoon dried fenugreek leaves or kasoori methi ] NOTE - You can substitute the home made Tadka Spice mix with Ready made Garam Masala but in that case add 1 teaspoon of kasoori methi or dried fenugreek leaves at the end and 1 teaspoon of dry roastedand ground cumin seeds or plain cumin seeds powder ( if you are short on time ) 10. Paprika or Kashmiri chilly powder 1/4 th teaspoon. 11. Turmeric powder 1/4 th teaspoon. 12. Cayenne or Red chilly powder as per your heat tolerance. 13. Coriander powder 1 teaspoon. 14. Oil ( I used Peanut oil ) 15. Salt as per your taste. 16. 1 teaspoon clarified butter or Ghee. Preparation:- 1. Clean wash and soak the dal (whole green mung bean ) and the Split Bengal Gram overnight [ I soaked the split Bengal gram for 30 min ],I pressure cooked the dals separately. NOTE - Pressure cooker time differs and also soaking time, If you soaked for less time pressure cooking will take more time, so keep an eye. [ For me the Split Bengal Gram I soaked less time so I had to Pressure cook it for about 5 whistles and the whole green Mung Bean for 1-2 whistles]. Be cautious so that it does not become too mushy.
