Dhaba style Dim Torka/Green moong Dal with scrambled eggs

Dal tadka is a dish from Punjabi cuisine. But dhabas in West Bengal have adapted the recipe according to Bengali palate and is indeed a popular dish specially sold in the road-side eateries or dhabas. Here I present to you the recipe of popular “Dim Torka” which means green moong daal with scrambled eggs. The eggs can be replaced by minced meat or can be cooked vegetarian as well. It is mostly served with roomali roti, naan or plain roti and yogurt or raita.

Course: Side dish

Cuisine: Indian

Preparation time: 20 mins

Wait time: 6 hours

Cook time: 30 mins

Servings: 4

Ingredients

• 3 eggs
• 1 cup of whole green moong daal
• 1/4 cup of kidney beans or rajma
• 1 big or 2 small onions finely chopped
• 1 tomato chopped
• 3-4 green chilies
• 1 teaspoon of whole cumin seeds
• 1 tablespoon of grated ginger
• 1 ½ tablespoon of grated garlic
• 1 teaspoon of turmeric powder
• ½ tablespoon of cumin powder
• ½ tablespoon of coriander powder
• 1 teaspoon of red chili powder
• ½ tablespoon of garam masala powder
• 1 ½ tablespoon of kasuri methi
• 4 tablespoons of vegetable oil
• Salt to taste
• Coriander leaves for garnishing

Directions

1. Soak the moong daal and rajma in water for at least 6 hours to overnight.
2. In a pan/kadai heat about 3 tablespoons of oil. Once the oil is hot, add whole cumin seeds.
3. As the cumin seeds start spluttering add the chopped onions, tomatoes, grated garlic and   ginger and saute them till the onion turns translucent.
4. Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder and continue sauteing everything together.
5. Add the soaked moong daal to the pan along with 2 cups of water and transfer everything to a pressure cooker. (You can also start the process of cooking in pressure cooker to avoid the hassle of transferring). Pressure cook the moong daal till they are cooked properly.
6. Break the eggs and beat them in a bowl. To the eggs add salt.
7. In the same pan/kadai add about 1 tablespoon of oil. Once the oil is hot add the eggs and stir your spoon continuously to scramble the eggs. Once the eggs are cooked properly turn off the flame. Do not overcook the eggs else they will turn rubbery.
8. once the daal is cooked properly, remove the lid of the pressure cooker and continue cooking the daal till you achieve the desired consistency. The daal should be thick and not watery.
9. After you achieve the consistency, add the scrambled eggs and mix properly.
10. Add the crushed kasuri methi and mix properly.
11. Garnish with chopped coriander leaves and serve the dim torka with rumali roti, naan or plain roti.

Step by step instructions to prepare dim torka

Soak the moong daal and rajma in water for at least 6 hours to overnight.

In a pan/kadai heat about 3 tablespoons of oil. Once the oil is hot, add whole cumin seeds.

As the cumin seeds start spluttering add the chopped onions, green chilies, tomatoes, grated garlic and   ginger and saute them till the onion turns translucent.

Add turmeric powder, cumin powder, coriander powder, red chili powder and garam masala powder and continue sauteing everything together.

Add the soaked moong daal to the pan along with 2 cups of water and transfer everything to a pressure cooker. (You can also start the process of cooking in pressure cooker to avoid the hassle of transferring). Pressure cook the moong daal till they are cooked properly.

Break the eggs and beat them in a bowl. To the eggs add salt.

In the same pan/kadai add about 1 tablespoon of oil. Once the oil is hot add the eggs and stir your spoon continuously to scramble the eggs. Once the eggs are cooked properly turn off the flame. Do not overcook the eggs else they will turn rubbery.

once the daal is cooked properly, remove the lid of the pressure cooker and continue cooking the daal till you achieve the desired consistency. The daal should be thick and not watery. After you achieve the consistency, add the scrambled eggs and mix properly.

Add the crushed kasuri methi and mix properly.

Garnish with chopped coriander leaves and serve the “dim torka” with rumali roti, naan or plain roti.

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