Craving the authentic, lip-smacking flavors of a roadside Dhaba? Then look no further! This recipe will guide you through creating a delicious and incredibly easy Dhaba Style Egg Tadka, replicating that unforgettable taste you find at your favorite Indian roadside eatery. Forget complicated techniques and lengthy prep times; this recipe is designed for busy weeknights and effortless weekend cooking. The rich blend of spices, perfectly cooked eggs, and aromatic tadka will tantalize your taste buds and leave you wanting more.
Imagine the sizzling sounds of spices hitting hot oil, the fragrant aroma filling your kitchen – that’s the magic of this Dhaba-style Egg Tadka. This simple recipe uses readily available ingredients to create a truly satisfying dish. Ready to experience the authentic flavors of India in your own kitchen? Let's dive into the step-by-step process and get cooking!
Tools Needed
- Pressure cooker
- Kadhai or Pan
Ingredients
- Lentils (mixed)
- Butter or Cooking Oil: 30 grams
- Eggs: 3-4
- Onion: 1 medium
- Ginger-Garlic Paste: 1 tbsp
- Green Chillies: 4-5
- Ginger: 1/2 inch
- Garlic Cloves: 4-5
- Red Chillies: 3-4
- Red Chilli Powder: 2 tbsp
- Turmeric Powder: 1/2 tbsp
- Cumin Powder: 1/2 tbsp
- Coriander Powder: 1/2 tbsp
- Garam Masala: 1/2 tbsp
- Salt: to taste
- Tomato: 1 medium
- Kasuri Methi: a little
- Cumin Seeds: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare the Eggs and Lentils
- Boil the mixed lentils in a pressure cooker until tender. Set aside.
- Heat butter or oil in a kadhai. Add eggs (lightly beaten) and fry until light brown, breaking them into small pieces. Set aside.
Step 2. Sauté Aromatics and Spices
- In the same pan, heat cooking oil. Add cumin seeds, then finely chopped onions, and sauté until lightly golden.
- Add ginger-garlic paste, a little water, and fry for about a minute. Add green chilies, ginger, garlic, and red chilies. Sauté for another 2 minutes.
- Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Fry the spices for 1-2 minutes until fragrant and the oil separates.
- Add chopped tomatoes and sauté for 1-2 minutes.
Step 3. Combine and Simmer
- Add the boiled lentils and fried eggs. Mix well and simmer for 2-3 minutes, or until the desired consistency is reached.
Step 4. Finish and Garnish
- Stir in kasuri methi and cook for another minute or two on medium-high heat.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adjust the spice levels to your preference.
- If the gravy is too thin, cook it on high heat for a few minutes to thicken it.
Nutrition
- N/A
FAQs
1. Can I use different types of eggs?
Yes! You can use chicken, duck, or quail eggs. Adjust cooking time slightly depending on the size and type of egg.
2. What if I don't have all the spices listed?
Feel free to omit spices you don't have, or substitute with similar ones. The core flavors come from the turmeric, chili powder, and cumin.
3. Can I make this ahead of time?
It's best served immediately, but you can prepare the eggs and spices separately and combine them just before serving to maintain optimal taste and texture.
So there you have it – a simple, flavorful, and authentic Dhaba Style Egg Tadka that's ready in minutes. This recipe is perfect for a quick weeknight meal or a satisfying weekend brunch. Enjoy the delicious taste of India, made easy in your own kitchen!