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.