EGG TADKA


INGREDIENTS:-
3/4 Cup Whole Green Moong Dal (soaked overnight)
2 Eggs (whisked)
2 Medium Onions ( finely chopped)
1 large Tomato (chopped)
1/2 tsp finely chopped Green Chillies
1 tsp Garlic Paste
1 tsp Ginger Paste
A Pinch of Black Pepper Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala Powder
1 tbsp Dried Fenugreek Leaves / Kasuri Methi
1/2 tsp Cumin Seeds
1 Bay Leaf
1 tbsp finely chopped Coriander Leaves / Cilantro
1 tbsp Butter
2 tbsp + 3 tbsp Oil
Salt to taste

PROCESS:-
Pressure cook green moong dal up to 3-4 whistles. Let it cool down normally. Set it aside.
Heat 2 tbsp oil in a deep fry pan. Add whisked eggs. Sprinkle little salt and black pepper powder. Make scrambled egg. Remove from pan and keep it aside.
Again heat 3 tbsp oil in the same pan. Temper with bay leaf & cumin seeds. When cumin seed starts to splutter, add onions and green chillies in it. Fry for 2 mins.
Add ginger and garlic paste. Fry till onion turns into golden brown. At this time, add all dry spice powder, sauté for a min. Add chopped tomato with salt in it. Fry for 4-5 mins till tomato gets mushy and leaves oil from the side of the pan.
Now pour boiled dal with 1/2 cup water in it. Mix thoroughly.
Let it comes to a boil. Add dried fenugreek leaves ( kasuri methi),  scrambled egg, cilantro and butter. Give a nice stir. Switch off the flame now. Cover and keep it for 5 mins.
Serve warm with roti, paratha, haan or simply with plain rice.

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