Egg tadka dal | Dim tadka recipe | Dim torka

Egg tadka dal aka dim tadka recipe is one of the most popular and succulent dal recipes among Bengalis. This dim torka is prepared in almost every roadside dhabas and line hotels of West Bengal. It is renowned for its inimitable taste, unique texture and outstanding flavour. In this preparation, green moong dal and Bengal gram are boiled and then cooked with eggs, onions, tomatoes and ginger-garlic along with some spices and herbs. Bengali tadka dal goes amazing with rumali roti but can also be paired up with flatbreads like Rotis, Phulkas and Parathas.

About the recipe
Health Benefits of Green gram
Tips and Suggestions
How to make Dim Torka (step wise photos)
Recipe Card

Dim torka is a unique dal recipe which was invented in one of the roadside Punjabi dhabas of West Bengal. After partition, many Punjabis spread to different subcontinents of India for business opportunity and started dhabas on the roadside of highways. They started serving food to the drivers, passengers who used to travel. They serve amazing food in very reasonable price.

But in West Bengal, the taste buds of Bengalis are quite different from Punjabis. There are always multiple courses in a Bengali meal. Only dal-roti is not so approachable to them. So, they started modifying their popular dal tadka recipe according to the Bengali’s taste buds. They started adding meat chunks and eggs into the dal and started preparing mangsher dal torka and dim torka. These modified recipes really did wonder and now dim tadka recipe is prepared in every dhaba of West Bengal.

In any Indian thali, whether it is vegetarian or non-veg, dal recipes play a vital role in Indian cuisine. There are hundreds of lentil soups that are prepared in India in different regions and with variety of flavours. Any celebration, festival or party menu is incomplete without a dal. A dal recipe is one of the most convenient and reliable dishes of any Indian house.

Dal Tadka recipes are hugely popular all over the nation and they have occupied place in almost all the North-Indian restaurants’ menu card. The speciality of this tadka dal is that it makes any boring legume soup exciting and happening.

Dim torka is a variation of tadka dal recipe. This dal recipe can be prepared with any variety of lentils. But the most popular variety of lentil used for the Bengali tadka dal is the combination of whole green moong dal aka green grams and Bengal grams. Every lentil has different texture. The green grams provide smooth texture and Bengal grams add chunkiness to the dal recipe.

Even the person who dislikes whole moong dal aka green gram can’t say no to this Bengali dal tadka. The combination of eggs, spices and herbs make it taste heavenly. This is a super desi dal recipe which can easily gel up with any Indian bread like fulkas, roti, rumali roti, paratha etc. or rice items like plain rice, jeera rice etc.

Dim tadka recipe is one of my favourites and since my childhood, I have ordered it a countless number of times in dhabas. I never tried this dal recipe at home before my marriage. My husband is addicted to dal recipes and whenever we go to any dhaba during any road trip, he always orders a plate of egg tadka dal along with rumali roti.

His passion towards the dal recipes dragged me towards the kitchen to prepare myriad dahl recipes at home. Honestly, on my first attempt, the taste of the dish was okay but not like the dhaba-served ones. After few attempts and experiments, finally, I got the key to preparing a perfect egg tadka dal which my husband certified to be better than the dhaba-bought ones.

Dim tadka recipe is a simple and easy dal recipe. Honestly, it is a full-proof recipe, and nothing can go wrong with it. All the ingredients required to prepare the dish is very common which are regularly used in Indian culinary and easily available in any Indian grocery.

Green gram & Bengal gram: The primary component of the recipe. Any dal can be used for the recipe, but the combination of these two dals works best. I have used ¾ cup of green gram and ¼ cup of Bengal gram for the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the dal.

Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Whole spices: Add whole spices like dry red chillies, cumin seeds, bay leaf for tempering. These spices induce a nice aroma into the oil. So, try not to skip any of these whole spices.

Ground spices: Other than whole spices, I have used ground spices – turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder for the recipe. All the spices help to develop a nice flavour and taste for the dish.

Herbs: Coriander leaves, and dried fenugreek leaves aka kasuri methi is used at the final stage of cooking the dal fry. Both the herbs are very important to flavour up the dal.

Salt & black salt: The most important ingredient which adds saltiness to the dish. Addition of black salt induces a nice flavour to the dal.

Mustard oil: It is another important ingredient which is used to cook the dal.

Ghee aka clarified butter: Ghee is used to prepare the final tadka of the recipe. It can also be prepared with oil, but ghee enhances the taste and flavour of the dish.

Water: Water is used to cook the dal and to adjust the consistency of the dish.

• It is super delectable and easy to make
• Healthy & nutritious
• High source of protein and fibre
• Gluten-free
• A versatile dish which can be paired up with rice or flat bread.

Dim tadka recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to prepare the perfect egg tadka recipe dhaba style. I have tried my level best to keep the recipe as simple as possible so that you can opt-in making the recipe effortlessly. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and green moong dal.

• They are full of Vitamins and protein.
• They are excellent source of antioxidants which is very good for our heart and for diabetic patients. The antioxidants help to get rid of many chronic diseases.
• They are low in calories and high in fibre which is good for weight loss.
• The minerals like potassium and magnesium present in the dal, helps to control the blood pressure level of body.
• They are good source of iron and folate which are very helpful to pregnant women.

• Soak the green gram lentil, Bengal gram in enough water for at least 8 hours or overnight.
• The addition of Bengal gram gives a nice texture to the dal. Don’t skip it.
• Pressure cook the dal till soft and not al-dente for better texture.
• Don’t fry the egg separately or else you won’t get the proper flavour in the dal.
• Addition of too much spice can spoil the real taste of the recipe. I have used very limited spices for the recipe.
• Don’t skip Kasuri methi (dried fenugreek leaves) and coriander leaves from the recipe. It complements the flavour of dal recipe.
• The consistency of the dal is thick, not runny. But you can adjust the consistency according to your own choice.
• You can adjust the green chillies, red chilli powder and dry red chilli according to your own preferred taste.
• If you want to induce smokey flavour into the dal fry then go for the dhungar process or you can add smoked paprika too instead of red chilli powder.

To prepare the perfect dim torka, it is very important to take correct proportion of lentil and to soak the dal properly.

I have used ⅔ cup of green gram and ⅓ cup of Bengal gram and washed it properly. Soak the dal for at least 8 hours or for overnight. Next day, drain the excess water and add fresh water into the lentil and wash the dal again.

Transfer the lentils into a pressure cooker and add salt, water and give a stir. Close the lid and put the cooker on high flame and cook it till 1 whistle and then turn the flame to low and cook it till 2 whistles. Allow the cooker to release its pressure.

On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and green chillies for the dim tadka recipe.

Crack 2 eggs into a bowl and check if there are any eggshells and remove if present. Add a pinch of salt into it. Whisk it thoroughly with a fork and keep it aside.

Now, put a pan on flame and add oil into it. Once the oil is hot, add bay leaf, dry red chilli, cumin seeds and let them crackle.

Add chopped onion into the pan and cook it for another 6-7 minutes over medium flame till translucent. Stir in regular intervals. Add chopped ginger-garlic, green chillies and cook it over medium flame for couple of minutes until the raw smell goes away.

Now, add chopped tomatoes and give a nice mix. Add salt, black salt, turmeric powder, red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.

After this, add cumin powder, coriander powder and mix it well. Cook it on low flame for 1-2 minutes. Then pour the egg mixture into the pan and mix it with the masala. Keep stirring the content in low flame until it gets cooked.

Add the cooked dal into the pan and mix it well. Put the flame on high and allow the dal to boil. Then turn the flame low. Add garam masala powder, crush some Kasuri methi in your palm and add to the pan. Mix it nicely and cook it on low flame for a minute.

Add chopped coriander leaves into the dal and mix it well. Check the salt and add more if required. Switch off the flame and put the pan down.

For the tadka, take a pan and allow it to become dry. Add 1 tablespoon butter and allow it to bubble. Then add ½ tablespoon finely chopped garlic and cook it until it turns golden. Now, add ½ teaspoon chilli powder and 1 teaspoon kasuri methi (dried fenugreek leaves), one by one into the tadka pan and mix it well. Switch off the flame. Pour the tadka immediately on the dal and mix it. Now it is ready to serve.

I have already shared many dal recipe Indian in my previous posts. I hope you may like few of those recipes like

Dal fry
Dal makhani
Moong dal tadka
Kali dal

..And Many more…

• ⅔ cup green Lentils or green gram or Sabut moong dal
• ⅓ cup Bengal gram aka chana dal
• 2½ cups Water
• 1 teaspoon Salt

• 1 tablespoon Butter
• ½ tablespoon Garlic, finely chopped
• ½ teaspoon Chilli powder
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)

• 3 Eggs
• ¼ teaspoon Salt to mix with the eggs
• 2 Onions, finely chopped
• 2 Tomatoes, for the paste
• 1½ tablespoons Garlic, finely chopped
• 1 tablespoons Ginger, finely chopped
• 2-3 green Chillies, for the paste
• 4 tablespoons Coriander leaves, finely chopped
• 1 Bay leaf aka Tejpatta
• 1 dry red Chilli aka Sukhi lal mirch
• ½ teaspoon Cumin seeds aka jeera
• 1 teaspoon red Chilli powder
• ¾ teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Kasuri Methi (Dried fenugreek leaves)
• 1 teaspoon Black salt
• Salt to taste
• 2 tablespoons Mustard oil

1. Take ⅔ cup of sabut moong dal aka green gram and ⅓ cup of chana dal aka Bengal gram and washed it properly. Soak the dal for at least 8 hours or for overnight.
2. Next day, drain the excess water and add fresh water into the lentil and wash the dal again.
3. Transfer the lentils into a pressure cooker and add 1 teaspoon salt, 2½ cups of water and give a stir. Close the lid and put the cooker on high flame and cook it till 1 whistle and then turn the flame to low and cook it till 2 whistles. Allow the cooker to release its pressure.
4. On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and green chillies for the dim tadka recipe.
5. Crack 3 eggs into a bowl and check if there are any eggshells and remove if present. Add ¼ teaspoon salt into it. Whisk it thoroughly with a fork and keep it aside.
6. Now put a pan on flame and allow it to become dry. Add 2 tablespoons of mustard oil into the pan.
7. Once the oil is hot, add 1 bay leaf, 1 dry red chilli, ½ teaspoon cumin seeds and let them crackle.
8. Add chopped onion into the pan and cook it for another 6-7 minutes over medium flame till translucent. Stir in regular intervals.
9. Add 1 tablespoon chopped ginger, 1½ tablespoons chopped garlic, 1-2 chopped green chillies and cook it over medium flame for 2-3 minutes until the raw smell goes away.
10. Add chopped tomatoes into the pan and give a nice mix.
11. Add salt, 1 teaspoon black salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
12. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well. Cook it on low flame for 1-2 minutes.
13. Pour the egg mixture (Step 5) into the pan and mix it with the masala. Keep stirring the content in low flame until it gets cooked.
14. Add the cooked dal (Step 3) into the pan and mix it well. Put the flame on high and allow the dal to boil. Then turn the flame low.
15. Add 1 teaspoon garam masala powder, crush 1 tablespoon Kasuri methi in your palm and add to the pan. Mix it nicely and cook it on low flame for a minute.
16. Add 4 tablespoons chopped coriander leaves into the dal and mix it well.
17. Check the salt and add more if required. Switch off the flame and put the pan down.
18. For the tadka take a pan and allow it to become dry. Add 1 tablespoon butter and allow it to bubble.
19. Add ½ tablespoon finely chopped garlic and cook it until it turns golden. Then add ½ teaspoon chilli powder, 1 teaspoon kasuri methi (Dried fenugreek leaves) one by one into the tadka pan and mix it well. Switch off the flame.
20. Pour the tadka immediately on the dal and mix it. Now it is ready to serve. Note: Addition of the extra tadka makes the dal more delectable. You can skip it but I will recommend you not to skip it.

Transfer the egg tadka dal aka dim tadka recipe into a serving bowl. Serve the dal hot or warm to enjoy the best taste. Pair up the dish with roti or fulkas with some raw onions and green chillies.

Egg tadka dal | Dim tadka recipe | Dim torka

Serves: 4 Prep Time: 10 Minutes (excluding the soaking time of the dal) Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

To pressure cook the dal

• ⅔cup greenLentils or green gram or Sabut moong dal
• ⅓cup Bengal gram aka chana dal
• 2½ cups Water
• 1 teaspoon Salt

For the tadka

• 1 tablespoon Butter
• ½ tablespoon Garlic, finely chopped
• ½ teaspoon Chilli powder
• 1 teaspoon KasuriMethi (dried fenugreek leaves)

Other ingredients

• 3 Eggs
• ¼ teaspoon Salt to mix with the eggs
• 2 Onions, finely chopped
• 2 Tomatoes, for the paste
• 1½ tablespoons Garlic, finely chopped
• 1 tablespoons Ginger, finely chopped
• 2-3 green Chillies, for the paste
• 4 tablespoons Coriander leaves, finely chopped
• 1 Bay leaf aka Tejpatta
• 1 dry red Chilli aka Sukhi lalmirch
• ½ teaspoon Cumin seeds aka jeera
• 1 teaspoon red Chilli powder
• ¾ teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 1 tablespoon KasuriMethi (Dried fenugreek leaves)
• 1 teaspoon Black salt
• Salt to taste
• 2 tablespoons Mustard oil

Instructions

1. Take ⅔cup of sabut moong dal aka green gram and ⅓cup of chana dal aka Bengal gram and washed it properly. Soak the dal for at least 8 hours or for overnight.
2. Next day, drain the excess water and add fresh water into the lentil and wash the dal again.
3. Transfer the lentils into a pressure cooker and add 1 teaspoon salt, 2½ cups of water and give a stir. Close the lid and put the cooker on high flame and cook it till 1 whistle and then turn the flame to low and cook it till 2 whistles. Allow the cooker to release its pressure.
4. On the other hand, finely chop the onion, ginger, garlic, tomatoes, coriander leaves and green chillies for the dim tadka recipe.
5. Crack 3 eggs into a bowl and check if there are any eggshells and remove if present. Add ¼ teaspoon salt into it. Whisk it thoroughly with a fork and keep it aside.
6. Now put a pan on flame and allow it to become dry. Add 2 tablespoons of mustard oil into the pan.
7. Once the oil is hot, add 1 bay leaf, 1 dry red chilli, ½ teaspoon cumin seeds and let them crackle.
8. Add chopped onion into the pan and cook it for another 6-7 minutes over medium flame till translucent. Stir in regular intervals.
9. Add 1 tablespoon chopped ginger, 1½ tablespoons chopped garlic, 1-2 chopped green chillies and cook it over medium flame for 2-3 minutes until the raw smell goes away.
10. Add chopped tomatoes into the pan and give a nice mix.
11. Add salt, 1 teaspoon black salt, ¾ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
12. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well. Cook it on low flame for 1-2 minutes.
13. Pour the egg mixture (Step 5) into the pan and mix it with the masala. Keep stirring the content in low flame until it gets cooked.
14. Add the cooked dal (Step 3) into the pan and mix it well. Put the flame on high and allow the dal to boil. Then turn the flame low.
15. Add 1 teaspoon garam masala powder, crush 1 tablespoon Kasuri methi in your palm and add to the pan. Mix it nicely and cook it on low flame for a minute.
16. Add 4 tablespoons chopped coriander leaves into the dal and mix it well.
17. Check the salt and add more if required. Switch off the flame and put the pan down.
18. For the tadka take a pan and allow it to become dry. Add 1 tablespoon butter and allow it to bubble.
19. Add ½ tablespoon finely chopped garlic and cook it until it turns golden. Then add ½ teaspoon chilli powder, 1 teaspoon kasurimethi (Dried fenugreek leaves) one by one into the tadka pan and mix it well. Switch off the flame.
20. Pour the tadka immediately on the dal and mix it. Now it is ready to serve.Note: Addition of the extra tadka makes the dal more delectable. You can skip it but I will recommend you not to skip it.