Mixed Daal Tadka

Mixed Daal Tadka is a dish that characterizes Dhaba style eating especially in the eastern states of Odisha, West Bengal and Bihar. This Mixed Daal Tadka is a sub variant of the Punjabi dish Dal Tadka .If you ask a true Punjabi, what a mixed daal tadka is, he will definitely give you a blank look. Because Tadka is actually the name of a tempering and not that of the dish.The recipe is a hot favourite in my household especially my son.It taste great with naan, tandoori roti, lachha paratha or even the plain chapati or roti.

Mixed Dal Tadka

Lentils or daals are considered one of the staple food of Indian cuisine because it is a great source  of  protein. Different varieties of dishes can be prepared from lentils such as daal,soups, snacks,  curries etc.These protein rich seeds comes in great variety and colors such as green, red, black or yellow lentils. Whether you belong to east side of the country or north, west or south, you’ll definitely find a local dish prepared from lentil or dal.

However, in this particular dish, I have used varieties of daal like the green gram (moong) ,Chana Dal, Kidney beans, Black daal, chickpeas etc. This mixed daal is an amazing combination of Daal with Egg Bhurji or Scrambled Eggs and cooked with other Indian spices to give a very nice flavour to the dish. Simply cook this as per the instructions below and serve with raw onion chunks, green chilies and pickle of your choice.

 

Mixed Daal Tadka

Ingredients

  • 1/4 cup whole moong dal
  • 1/4 cup whole urad dal
  • 1/4 cup split gram dal
  • 1/4 cup masoor dal
  • 1/4 cup kidneybeans and chickpeas
  • 3 tbsp oil
  • 1 large onion, chopped
  • 2 tbsp ginger garlic paste
  • 2 green chilies, chopped
  • 2 large tomato, chopped
  • 1 tsp. turmeric powder
  • 1 tsp chili powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp garam masala powder
  • salt to taste
  • 1 tbsp kasoori methi, crumbled
  • 1 tbsp butter
  • 1 tbsp desi ghee
  • 2 tbsp chopped coriander leaves
  • 1 bay leaf
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon
  • 1/2tsp cumin seeds
  • 2 to 3 dry red chillies
  • 4 eggs
Instructions
  • Soak all the pulses/dal in water overnight. In a pressure cooker cook the dals with a pinch of turmeric and salt along with 4 to 5 cups of water.Open the lid after the pressure releases. Drain the excess water and set the dal aside.
  • Heat oil in a pan and add the whole spices .once it splutters,add onions and continue to cook until translucent, stirring occasionally.
  • Add ginger, garlic and chilies and cook until fragrant.Now add the chopped tomatoes and cook until soft.Add the boiled lentils .
  • Sprinkle turmeric powder,chili powder, coriander powder, cumin powder, garam masala powder and salt and continue to cook over high heat, stirring occasionally, until oil separates.Sprinkle kasoori methi.
  • Now make a bhurjee of the eggs along with a pinch of salt and add it o the daal.
  • Before serving heat ghee in a small pan and temper it with the cumin seeds and dry red chillies. Pour it over the dal and give it a nice mix.Add butter and chopped coriander leaves and remove from heat.Serve with hot phulkas or tandoori rotis.
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Mixed Daal Tadka with Egg Bhurjee
Instructions
  1. Soak all the pulses/dal in water overnight. In a pressure cooker cook the dals with a pinch of turmeric and salt along with 4 to 5 cups of water.Open the lid after the pressure releases. Drain the excess water and set the dal aside.
  2. Heat oil in a pan and add the whole spices .once it splutters,add onions and continue to cook until translucent, stirring occasionally.
  3. Add ginger, garlic and chilies and cook until fragrant.Now add the chopped tomatoes and cook until soft.Add the boiled lentils .
  4. Sprinkle turmeric powder,chili powder, coriander powder, cumin powder, garam masala powder and salt and continue to cook over high heat, stirring occasionally, until oil separates.Sprinkle kasoori methi.
  5. Now make a bhurjee of the eggs along with a pinch of salt and add it o the daal.
  6. Before serving heat ghee in a small pan and temper it with the cumin seeds and dry red chillies. Pour it over the dal and give it a nice mix.Add butter and chopped coriander leaves and remove from heat.Serve with hot phulkas or tandoori rotis.

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