Ingredients: 1/2 cup Arhar dal (Split Toor Dal),1/4 cup Chana dal (Bengal Gram Dal),2 tablespoon White Urad Dal (Split),1 inch Cinnamon Stick (Dalchini),2 Cloves (Laung),1 Cardamom Powder (Elaichi),1 Onion – chopped,2 Tomatoes – chopped,1 Green Chilli – slit,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),Ghee – for cooking,Salt – to taste,1 Onion – chopped,4 cloves Garlic,1 inch Ginger – chopped
Time in minutes: 60 Servings: 4 Course: Lunch Diet: Eggetarian
Instructions: To begin making the Bengali Style Dimer Torka Recipe, pressure cook the dal with 1/4 teaspoon turmeric powder, salt, and 3 cups water. Pressure cook the dals for about 5 whistle.In the meantime, add all the ingredients that are needed to be ground. Keep it aside.Heat a kadai with oil, add cinnamon stick, cardamom pods and cloves. Allow the aroma to be released for a few seconds.Add chopped onions and green chillies and saute until they soften. Add in the ground onions paste and stir fry till the raw smell of the onions goes away.Add chopped tomatoes and sprinkle with salt and saute till the tomatoes become soft. Add all the spice powders and give it a stir.Saute until the oil oozes out from the side. Add in the cooked dal and give it a stir and check for salt. If it is too thick, add a little water and adjust the consistency while cooking on low heat.Heat another pan, add some oil, break in the eggs and scramble them and cook until the scrambled eggs are cooked.Once done, add the scrambled egg over the top of the dal and serve.Serve the Bengali Style Dimer Torka Recipe can be served along with roti, phulka, or kulcha along with a fresh raita.