Egg Tadka

Egg Tadka made with soaked green Moong beans and a delicious Tadka of scrambled eggs and ghee. This Dimer Torka Dhaba style tastes best with hot rotis and it's so easy to make in an Instant Pot or Pressure cooker. A delcious one pot meal ready in minutes that's packed with all the goodness of green Moong beans.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Bengali, Indian

Keyword: Dimer Torka, Egg Tadka

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: people

Calories: 228kcal

Author: Meghna

Ingredients

2.5 cups soaked green moong beans or green gram soak them over night
1 cup Finely Chopped Onion
1 tbsp garlic roughly chopped
1 tbsp chopped ginger
1 cup roughly chopped tomatoes
1 tbsp Tomato Paste store bought
3 large eggs
⅓ cup white oil
3 cups water or more add as per your liking
Salt (to taste)

Dry Spices

½ tsp Turmeric Powder
1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1.5 tbsp tadka masala use any brand

For Tempering

2 tbsp Ghee
½ tsp Whole Cumin Seeds jeera
2 whole dry red chilies
4 green chilies chopped roughly

Instructions

How to cook Egg Tadka Dhaba Style in an Instant Pot?

Begin by washing the dry moong beans very well under running tap water. Soak them over night with enough water. ¾ cups of organic green moong beans should yield about 2.5 cups soaked beans.
Set the Instant Pot to SAUTE and keep it at NORMAL. Add 2 tbsp oil, release the cracked eggs once the oil becomes moderately hot. Cook them until they stirring briskly until they become soft and fluffy scrambled eggs. Set aside.
Add the rest of the oil in the same pot. Throw in ½ the quantity of whole cumin seeds into the hot oil. Allow them to sizzle until for a few seconds.
Next, add the chopped onions and sauté until they turn translucent. Add salt while frying the onions.
Now, add the chopped ginger and garlic and sauté them until the raw smell completely disappears.
Next, add the chopped tomatoes and fry them until they become mushy and oil begins to leave the sides of the pot.
Now, add the dry spices and fry them until oil oozes out and they become fragrant and nicely roasted.
Mix in the tomato paste.
Drain the soaked green moong beans and than add them to the pot. Mix them well with the bhuna masala.
Than, pour in hot or warm water and deglaze the pot very well so that no bits and crumbs are stuck at the bottom of the pot.
CANCEL the SAUTE. Close the lid of the pot, seal the valve. PRESSURE COOK on HIGH for 6 mins.
After 6 mins when the Instant Pot begins to beep. Wait for natural pressure release for 5 mins and than release the rest of the pressure.
Open the lid and transfer the scrambled eggs to the pot. Give everything a good mix. You may also add more water now if your prefer more gravy in your egg tadka.
In a small pan heat the ghee over medium high heat. Throw in the rest of the cumin seeds, dry red chilies, chopped green chilies and chopped garlic (optional). Allow them to sizzle just for a few seconds. Transfer this ghee tadka to the egg tadka. Give a gentle mix and serve hot immediately.

How to cook Egg Tadka in a Pressure Cooker?

Follow the same recipe. Replace the Instant Pot with a regular pressure cooker.
Set the Pressure cooker over medium heat and follow until STEP 10 mentioned above.
Close the lid of the pressure cooker and cook the Mung Beans for 4-5 whistles. Turn off the flame and release the rest of the pressure immediately. Wait for 5 mins before opening the lid of the pressure cooker.
Follow STEPS 13 & 14 mentioned above.

Video

Notes

Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Instant Pot used: 3 quart IP LUXE
Use good quality and new Mung beans. Old green gram will not cook in the cooking time mentioned in todays recipe and moreover, they won't cook evenly too.
You may always adjust the amount of water according to your preference. Add more water if you like more gravy in your egg tadka.
You may even increase or decrease the amount of eggs.
Vegetarians may skip the egg.
Vegans are advised to skip the eggs and also the ghee from the ghee tadka. Use white oil instead.
Use chopped ginger and garlic to get the best flavors. Ginger Garlic paste makes the dish a little over powering. If you are in a hurry and still want to use Ginger Garlic paste use less.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Egg Tadka

Amount Per Serving (340 g)

Calories 228 Calories from Fat 34

% Daily Value*

Fat 3.74g6%

Saturated Fat 1.85g12%

Trans Fat 0.112g

Cholesterol 8mg3%

Sodium 597mg26%

Potassium 587mg17%

Carbohydrates 36.67g12%

Fiber 6.9g29%

Sugar 4.5g5%

Protein 13.1g26%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition