Bengali egg tadka dal

Preparation time- 10 min

Cooking time- 30 min

Ingredients-

Whole moong daal (soaked overnight) 1 cup

Chana dal – ½ cup

Urad dal- 1 tbsp

Ginger – 1 “

Garlic- 2 pods

Onion- 2 big

Tomato- 1

Mustard oil- 2 tbsp

Tejpatta/ bay leaf- 1

Green chili- 2

Ghee- 2 tbsp

Asofetida- pinch

Coriander powder- 1 tsp

Red chili powder- ½ tsp

Bhuna Jeera powder- ½ tsp

Garam masala- ½ tsp

Salt- to taste

Cardamom- 2

Sugar- ¼ tsp

Dried red chili- 4

Scrambeled eggs- 2 eggs

Method-

Boil soaked moong dal, chana dal and urad dal in pressure cooker with turmeric and salt. Bring to one whistle and cook on simmer for 20 min. meanwhile blend ginger, garlic and 1 onion to paste. Chop another onion and tomato. In a pan heat mustard oil, add pinch of sugar, tejpatta, cardamom,and red chilies. Add chopped onions, sauté till brown, add ginger garlic onion paste and sauté till oil separates, add tomato, sauté for 1 min, add turmeric, coriander powder, red chili powder and sauté for 2 min, add some water to the paste and cook till oil separates. Add garam  masala and sauté for another 1 minute. Now add the boiled dal to this paste , mix and add ½ cup water, cook for 5- 7 minutes, stirring in between to avoid any sticking in the pan and lumps. Add scrambled eggs and mix it , consistency depends upon your taste like thick gravy dal or thin gravy. After adding eggs, and cooking for 5 min, top it with ghee and if you like- give a tadka of ghee, red chili and asafetida. Garnish with chopped coriander leaves and chopped ginger.