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Dimer Torka

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 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course

Ingredients
  

  • 3/4 cup whole green moong
  • 3/4 cup whole black urad dal with skin
  • 4 big onions grated
  • 2 tomatoes finely chopped
  • 1 tsp garlic finely chopped
  • 1 tbsp ginger freshly grated
  • 3-4 green chilies finely chopped
  • 4 eggs whipped
  • 2 tbsp kasoori methi
  • 1 tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp cumin powder
  • 2 tsp cumin seeds
  • 2-3 bay leaves
  • 2 tsp lemon juice
  • 1/3 cup cooking oil
  • salt to taste

Instructions
 

  • Soak both the green and black moong overnight.
  • 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.
  • Heat 1 tbsp of oil in a pan. Season the whipped eggs with salt, pour onto the pan and scramble the eggs. Keep aside.
  • In a deep bottomed pan, heat the remaining oil. Throw in the cumin seeds and bay leaves , allow the spices to splutter.
  • 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.
  • Add the garlic, ginger and tomatoes, continue to cook till the tomatoes are cooked.
  • 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.
  • Carefully add the boiled lentils to the pan, give it a good stir.
  • 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.
  • Add the scrambled eggs, give it a good mix.
  • 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.
  • Adjust seasonings. Finish with a generous dash of lemon juice. Serve hot with phulkas.