On the Indian’s highways, the roadside food stalls are known as dhaba and there, the highly popular menu is tadka along with parathas and Roti. In India, there is not a single family who has not prepared tadka at their home. It is spicy enough and has a number of Indian spices infused in it. In my house this is one of the common side dishes which my mom prepares and today as she is not at home, I’m going to prepare it and at the same time, I will reveal to all of you about how it is prepared.
On the Indian’s highways, the roadside food stalls are known as dhaba and there, the highly popular menu is tadka along with parathas and Roti.
- ¼ cup Kidney beans / rajma soaked overnight
- ½ cup Whole green lentil soaked overnight
- ¼ cup Whole yellow lentil soaked 1 hour before boiling
- 1 Large onion chopped
- 1 ½ tablespoon Ginger garlic paste
- 2 Tomatoes chopped
- 1 teaspoon Whole cumin
- 1 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- Red chili powder or paprika as per taste
- 4 to 6 Green chili chopped
- 2 tablespoon Dry fenugreek leaves / Kasuri methi
- 4 tablespoon Vegetable oil
- Salt as per taste
- 2 tablespoon Tadka masala
- 1 tablespoon Lemon juice
- 2 tablespoon Butter plus extra
- 3 Eggs lightly beaten
- Chopped coriander leaves for garnishing
In a pressure cooker, cook all the lentils with adequate water for 30 minutes and keep it aside.
Now in a large pan heat oil, add the cumin seeds and chopped green chilies.
When the cumin seeds start cracking, add the onion and pinch of salt and fry them till onions become soften.
Now add the ginger garlic paste and stir it again.
Then add the turmeric, red chili powder, coriander powder and stir it again.
Now add the chopped tomatoes and cover it to cook the tomatoes very well until they are softened.
Stir fry them very well till oil separates from masala.
Then add the pre-boiled lentils and combine it well with the masalas.
Bring the lentils to boil for 10 minutes by adding 1 cup of water.
Now add the Tadka Masala, salt and mix it well.
Then add the beaten eggs to the lentil and mix it.
If you don’t want to add raw egg into the lentils, then in a small pan add little oil and scramble the egg with a pinch of salt and then add it to the lentil.
Combine the egg and lentils very well.
Then add the dry fenugreek leaves, lemon juice and cover the lid and simmer it for 3 to 4 minutes.
Switch off the flame and add the butter.
Garnish with chopped coriander and serve in a bowl.
Finally, I have prepared the egg tadka and now I’m going to place it on my beautifully decorated dine table. Excuse me! I need a few minutes more to prepare paratha with which I’m going to serve or if you want you can serve it with Roti. My Raita is also waiting in the refrigerator, which I’m going to take out to incorporate into my dish.
|Dietary Fiber||4.4 g|