Hello, I’m Joana. Today, I’m gonna show you how to prepare dhaba style egg tadka recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Dhaba style Egg Tadka Recipe
Dhaba style Egg Tadka is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Dhaba style Egg Tadka is something which I have loved my whole life. They are fine and they look fantastic.
To bewith this recipe, we must prepare a few components. You can have dhaba style egg tadka using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Dhaba style Egg Tadka:
- Get 1/2 cup Whole Green Mung Dal soaked overnight
- Make ready 1 chopped potato
- Take 2 chopped onion
- Take 2 chopped tomato
- Prepare 1/2 teaspoon cumin seeds
- Make ready 1 bay leaf
- Take 1 teaspoon turmeric powder
- Get 2 teaspoon ginger garlic paste
- Prepare 1 teaspoon coriander powder
- Make ready 1 teaspoon red chilli powder
- Prepare to taste Salt
- Prepare 1 beaten egg
- Take 1 cup coriander leaves
- Take 1 lemon for garnishing
Instructions to make Dhaba style Egg Tadka:
- Pressure cook Whole moong Dal and potato for 30 minutes and keep aside.
- Heat oil in a large pan and add cumin seeds, Dry red chilli,chopped green chilies & bay leaves. When cumin seed starts cracking add onion and some salt and fry till onions becomes soften.
- Add ginger garlic paste and fry again. Add turmeric,red chili powder, coriander powder and fry it. Now add chopped tomatoes and cover it to cook the tomatoes very well. When the tomatoes are well cooked open the cover and stir fry the masala till oil separates from masala.
- Add the boiled dal and 1cup of water and bring the dal boil for 10 minutes. Now add the bhurji egg to the dal and mix it
- After adding egg stir for some time and serve in a bowl and garnish with chopped coriander leaves and lemon and serve with hot roti or poori.
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