Egg Tadka My Recipebox:

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Author preetipadma112 Servings 0 persons
Published January 22, 2009 Cooking Time (mins) 5
Main Ingredient egg Preparation Time 15 mins

It best goes with freshly made Indian Chappatis

Recipe of Egg Tadka

Ingredient Name Quantity Unit
Lal Mirch Powder   To Taste
Lal Mirch  2 Piece
Haldi  1/3 Tablespoons
Kasoori Methi  1 Tablespoons
Onion large Sized finely chopped  3 Numbers
Tomato Medium Sized chopped  2 Piece
Garlic 4 Big Cloves finely chopped  4 Big
Sugar  1/4 Tablespoons
Tejpatta  1 Small
Mustard seeds  1/4 Tablespoons
Jeera  1/3 Tablespoons
Oil  1/2 Cup
Green Lentils  1/4 Cup
Whole Green Mung Dal  1/4 Cup
Chana Dal  1/4 Cup
Tuar Dal  1/4 Cup
Beaten Eggs  3 Numbers
Meat Masala  1/2 Tablespoons
Salt   To Taste
Butter  1 Cube
Lemon Juice to garnish  1/2 Tablespoons
Coriander Powder  1/3 Tablespoons
Coriander Leaved Finely Chopped to garnish  
1 small sized salad onion Finely Chopped to garnish  

Wash all the dals and soak it for some time. Boil all the dals with salt to taste in a pressure cooker. Then try to slightly mash the dals. The dal should not be very watery. Heat oil in a pan. Add 1 teaspoon of sugar in the oil for color. Then add Jeera and Mustard Seeds. When they start popping, add the chooped onions and garlic in the oil. Stir the onions and add kasoori methi in it. Keep frying the onions. Do not overcook them. Add the chopped tomatoes and haldi powder, lal mirch powder. Stir for some more time. When the tomato seems to have cooked well, add the beaten eggs and stir continuous like you would do in Bhurji. Allow the egg to cook properly with oil so that the smell of the egg is no more there. Pour in the dal into this egg masala and mix well. Add garam masala, dhania powder and meat masala and mix properly. (If you have left over mutton curry or chicken curry#39;s gravy with some chicken or mutton left in it or only the gravy, then you can add that as well). Allow the dal to boil for some time. Once done. Take it out in a bowl. Add Lemon Juice, Chopped Onion and Coriander Leaves to the dish for garnishing. Have it pipping hot with freshly made chappatis
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