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Dimer Torka (Egg Tadka, Dhaba Style)
Dimer Torka. A melodious symphony of green moong and black urad dals.  Cooked in an onion-tomato gravy. Perfumed with an overload of kasoori methi. And finished with a generous helping of scrambled eggs. Food heaven !!!
Prep Time
10minutes
Cook Time
45minutes
Prep Time
10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Soak both the green and black moong overnight.
  2. Drain from water, add to a pressure cooker. Add 4 cups of water, just a little salt and pressure cook, one whistle I would reckon. Allow the steam to release on its own.
  3. Heat 1 tbsp of oil in a pan. Season the whipped eggs with salt, pour onto the pan and scramble the eggs. Keep aside.
  4. In a deep bottomed pan, heat the remaining oil. Throw in the cumin seeds and bay leaves , allow the spices to splutter.
  5. Add the grated onions, sprinkle a little salt and cook patiently over a medium flame till the onions are cooked and the raw smell of onions is no longer there.
  6. Add the garlic, ginger and tomatoes, continue to cook till the tomatoes are cooked.
  7. Take the turmeric powder, red chili powder and cumin powder in a small bowl. Add a little water to form a smooth paste. Add the paste and to pan, sauté till oil starts to release from the masala.
  8. Carefully add the boiled lentils to the pan, give it a good stir.
  9. Pour 2 cups of warm water, lightly mash the lentils with the back of your ladle, bring to a gentle simmer and cook for 12-15 minutes till the torka is of a medium to thick consistency.
  10. Add the scrambled eggs, give it a good mix.
  11. Dry roast the kasoori methi lightly on a hot tawa. While hot but comfortable enough to handle, crush the kasoori methi with your palms, sprinkle over the torka.
  12. Adjust seasonings. Finish with a generous dash of lemon juice. Serve hot with phulkas.
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