Boiled tadka dal, eggs, and various spices make egg tadka. It is quite easy to make egg tadka at home. Read my recipe to learn the steps.
KEY TAKEAWAYS
- Egg tadka is a very popular and widely consumed Indian dish.
- Serve it with plain roti, tandoori roti, or paratha along with salad for a simple, satisfying meal.
- Egg tadka tastes slightly spicy and earthy.
- Other similar recipes are egg dal fry and dal tadka.
The Ingredients:
To boil the tadka dal:
- 2 cups tadka dal (washed, soaked for 7 to 8 hours or overnight)
- 1 tsp turmeric powder
- 1 tsp salt
To make the masala:
- 2 pieces onions (medium size, finely chopped)
- 1 tbsp ginger (peeled, chopped)
- 1 tbsp garlic (peeled, chopped)
- 2 pieces tomatoes (chopped)
- 2 tbsp coriander leaves (chopped)
- 1 tbsp green chili (chopped)
- 2 pieces eggs
- 2 tbsp mustard oil
- Salt to taste
- 1 tsp black salt
- ½ tsp turmeric powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp onion paste
- 2 tsp butter
- 1 tsp tadka masala powder
For making the tempering:
- 1 tbsp dry fenugreek leaves (Kasuri Methi)
- 1 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp garlic (peeled, chopped)
One day, I found my cousin making this dish when I visited her place in the evening. I was attracted by the unique aroma of the dish. I watched her minutely as she made the dish and tried to remember the process when I came back home.
I tried to make it at home that weekend and my husband enjoyed it instantly. He said it tasted almost like the tadka available in the Dhabas which he had often visited in his college days. While my elder son asked for more, the younger one finished his share without any complaints, which was pretty surprising to me. I felt lucky visiting my cousin’s place that evening!
How to Make Egg Tadka? (Step by Step Guide with Images)
Step 1: Take 2 cups of tadka dal in a bowl. Wash them nicely and soak them overnight.
Step 2: Boil the dal with 1 tsp of turmeric powder and salt in a pressure cooker.
Step 3: In the meantime, chop 2 pieces of medium-sized onions, 1 tbsp of ginger, 1 tbsp of garlic, 2 pieces of tomatoes, 2 tbsp of coriander leaves, and 1 tbsp of green chili. Keep them on a plate aside. Also, crack 2 pieces of eggs in a separate bowl and keep them aside.
Step 4: Check the doneness of the dal. Cook it for some more time if it is not boiled perfectly.
(Pro tip: If you want a creamier texture of the tadka, you may mash the dal gently.)
Step 5: Now, heat 2 tbsp of mustard oil in a kadai over a medium to high flame. When the oil is hot, put the chopped ginger and garlic and fry for about 20 seconds.
Step 6: Then, add the chopped onions to it. Fry until the onions turn slightly golden.
Step 7: Now, add the chopped green chilies and tomatoes to it along with salt to taste, 1 tsp of black salt, and ½ tsp of turmeric powder and mix them all nicely. Then, add 1 tsp each of ginger, garlic, onion and green chili paste to it and fry them nicely for about a minute until the oil separates. Check the doneness.
Step 8: Now make a space in the center and put the two cracked eggs in it. Mix them nicely with the ingredients in the kadai. Fry for some time until the raw smell is gone.
Step 9: Now, add the boiled tadka dal to it. Mix well. Add 4 cups of water and mix nicely. Mix again and cook until the tadka becomes dry enough. Remove it from the flame and keep it aside.
(Pro tip: The ratio of tadka dal and water should be 1:2).
Step 10: Now, heat a separate pan over a low flame and put 1 tbsp of dry fenugreek leaves (Kasuri Methi) in it. Fry for about 10 seconds and crush them with your hands. Keep it aside.
Step 11: Now, take another pan and heat 1 tbsp of mustard oil in it. When the oil is hot, put in 1 tsp of cumin seeds and 1 tsp of garlic (peeled and chopped). Fry for about 5 seconds. Now, add the crushed Kasuri Methi to it and fry for another 5 seconds.
Step 12: Add it to the cooked tadka dal. Mix well. Now, add 2 tsp of butter to the tadka, 1 tsp of black salt, and the chopped coriander leaves to it. Mix well. At this stage, you can add a teaspoon of raw mustard oil as well for a twist in the taste.
Step 13: Finally, add 1 tsp of tadka masala powder and mix well.
Step 14: Your tasty and spicy homemade egg tadka is now ready. Transfer it to a serving bowl, garnish it with a few chopped coriander leaves and enjoy it hot with roti or paratha.
Recipe Card
Easy Egg Tadka
Ingredients
To boil the tadka dal:
- 2 cups tadka dal washed, soaked for 7 to 8 hours or overnight
- 1 tsp turmeric powder
- 1 tsp salt
To make the masala:
- 2 pieces onions medium size, finely chopped
- 1 tbsp ginger peeled, chopped
- 1 tbsp garlic peeled, chopped
- 2 pieces tomatoes chopped
- 2 tbsp coriander leaves chopped
- 1 tbsp green chili chopped
- 2 pieces eggs
- 2 tbsp mustard oil
- Salt to taste
- 1 tsp black salt
- ½ tsp turmeric powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp onion paste
- 2 tsp butter
- 1 tsp tadka masala powder
For making the tempering:
- 1 tbsp dry fenugreek leaves Kasuri Methi
- 1 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp garlic peeled, chopped
Instructions
- Take 2 cups of tadka dal in a bowl. Wash them nicely and soak them overnight.
- Boil the dal with 1 tsp of turmeric powder and salt in a pressure cooker.
- In the meantime, chop 2 pieces of medium-sized onions, 1 tbsp of ginger, 1 tbsp of garlic, 2 pieces of tomatoes, 2 tbsp of coriander leaves, and 1 tbsp of green chili. Keep them on a plate aside. Also, crack 2 pieces of eggs in a separate bowl and keep them aside.
- Check the doneness of the dal. Cook it for some more time if it is not boiled perfectly. (Pro tip: If you want a creamier texture of the tadka, you may mash the dal gently.)
- Now, heat 2 tbsp of mustard oil in a kadai over a medium to high flame. When the oil is hot, put the chopped ginger and garlic and fry for about 20 seconds.
- Then, add the chopped onions to it. Fry until the onions turn slightly golden.
- Now, add the chopped green chilies and tomatoes to it along with salt to taste, 1 tsp of black salt, and ½ tsp of turmeric powder and mix them all nicely. Then, add 1 tsp each of ginger, garlic, onion and green chili paste to it and fry them nicely for about a minute until the oil separates. Check the doneness.
- Now make a space in the center and put the two cracked eggs in it. Mix them nicely with the ingredients in the kadai. Fry for some time until the raw smell is gone.
- Now, add the boiled tadka dal to it. Mix well. Add 4 cups of water and mix nicely. Mix again and cook until the tadka becomes dry enough. Remove it from the flame and keep it aside. (Pro tip: The ratio of tadka dal and water should be 1:2).
- Now, heat a separate pan over a low flame and put 1 tbsp of dry fenugreek leaves (Kasuri Methi) in it. Fry for about 10 seconds and crush them with your hands. Keep it aside.
- Now, take another pan and heat 1 tbsp of mustard oil in it. When the oil is hot, put 1 tsp of cumin seeds and 1 tsp of garlic (peeled, chopped). Fry for about 5 seconds. Now, add the crushed Kasuri Methi to it and fry for another 5 seconds.
- Add it to the cooked tadka dal. Mix well. Now, add 2 tsp of butter to the tadka, 1 tsp black salt, and the chopped coriander leaves to it. Mix well. At this stage, you can add a teaspoon of raw mustard oil as well for a twist in the taste.
- Finally, add 1 tsp tadka masala powder and mix well.
- Your tasty and spicy homemade egg tadka is now ready. Transfer it to a serving bowl, garnish it with a few chopped coriander leaves and enjoy hot with roti or paratha.
