Dim Sabji’r Tadka Dal
Lentils tempered with eggs and vegetables - a protein-rich Bengali dal with a unique twist.
Preparation
Wash and soak dal overnight.
Cooking
Pressure cook dal with turmeric, salt, and and 1/2 cups water (4 steams). Keep aside.
Heat oil in a kadhai and fry onion till soft on medium heat (about 2-3 minutes).
Then add ginger, garlic, tomato and fry well for 2-3 minutes or till oil separates.
Add beaten eggs and stir well for a minute.
Then add cooked dal and let come to boil. Cook for 2-3 minutes.
Then add capsicum, methi saag, methi powder, green chillies and turn off heat.
Keep covered tightly for 5 minutes before
Serving Suggestions
Tadka Dals are good accompaniments with rotis.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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