Tadka Dal
Comforting lentil dish finished with a sizzling tempering (tadka) of cumin, garlic, and dried chilies.
Preparation
Soak green moong dal and cholar dal for 12 hours
Roast 1/4 tsp methi or fenugreek seeds.
Cooking
Boil the soaked dal in 3 cups water along with salt and turmeric till done. Pressure cook till 3 whistles (preffered) or you may choose to boil on stove top or microwave.
Heat oil in a pan, to it add onion and fry (approx minutes) till soft.
Then add ginger and garlic and fry for 1-2 min.
Add tomato and fry for 1 min.
Add boiled dal and green chillies. Adjust dal consistency by adding water if required.
When dal comes to boil add eggs while stirring constantly.
After 1 minute add roasted methi seeds and remove
This lentil is best served with roti/chapati.
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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