Monday, 30 December 2013

Dal Tarka with egg

About the food:

This is a traditional North Indian dish, and is extremely popular. In any North Indian dhaba, you would be sure to find varieties of tarka served with roti or paratha (varieties of Indian style flat breads). A typical tarka is very hot and spicy, sprinkled with generous amount of chopped chillies and chopped coriander leaves. The marvel of this dish is that you can regulate the spices and make it milder or stronger according to your taste. You can also prepare it without eggs if you like.

Preparation time: 15 mins
Cooking time: 35 mins
Serves 6

2 medium cups of green moong dal
2 medium onions, finely chopped
1 tablespoon ginger paste
1/2 tablespoon garlic paste
3-4 tablespoon vegetable oil
5/6 green chillies,chopped
3 medium eggs, beaten
1/2 tablespoon whole jeera (cumin) seeds
1 tablespoon jeera (cumin) powder
1 tablespoon dhania (coriander) powder
1 tablespoon garam masala powder ( a blend of cloves, cinnamon and cardamon)
1 tablespoon red chilli powder
1/2 tablespoon turmeric powder
1/2 bowl fresh coriander leaves chopped
1 tablespoon dried and crushed methi leaves
1-2 tomatoes, chopped
2 tablespoons butter (optional)

salt, according to taste


1. Wash the moong dal 2-3 times with plain water and soak it in  hot water for about 2 hours. If you can plan ahead, soak it overnight.

2. Put double the amount of water to the dal, salt to taste and turmeric powder, and pressure cook for about 20 minutes. A pressure cooker is highly recommended, however, if you are not using a pressure cooker, then let the dal simmer in a pot over a low flame for about 45 minutes. Take care the dal does not stick to the base of the pot or burn. Add water if necessary. The dal when cooked would be very soft and could be mashed easily.

3. Heat a pan. Add the oil, and once it is heated, add the whole cumin. Let it crackle. Then add the onion and continue cooking until it is translucent. Add the ginger paste, and garlic paste and saute a little.Then add the chopped tomato, cook until a soft paste is formed. Add the cumin and coriander powder, red chilli powder,if using.

4. when the oil separates out from the pan, slowly add the boiled dal to the pan. Mix well. Season with salt. Pour the beaten eggs to the dal mix over a low flame, and mix well. It will thicken the dal. Add the methi leaves and garam masasla powder to the dal and mix well. 

5. Sprinkle chopped green chillies and mix well. Pour the dal in the serving bowl, put 2 tablespoon of butter and garnish with fresh coriander leaves. Serve it hot with roti or paratha.

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