Kolkata’s one loved food is egg tadka and roti. Most roadside Punjabi Dhaba’s in and around Kolkata serve this yummy dish. Though many Bengalis till date believes it’s a common dish from Punjab but truly you will never get such dish anywhere in India. As tadka means tempering in many parts of India. Anyways we Bongs love this spicy green moong dal dish and it’s very delicious. Call this green moong dal by anyother name but if you prepare it this way it will turned awesome in notime. I am sure you all will like it too.
Preparation time : 20 minutes Cooking time : 30 minutes Serves : 4 Ingredients : 1 ½ cup of green moong(green pulse whole) soaked in water over night 2 red dry chilli 2 to 3 onion chopped finely 1 medium size tomato finely chopped 1 tbsp mutton or chicken paste ( leftover cooked boneless mutton or chicken paste optional ) 1 inch jullienned ginger 1 teaspoon each of ginger and garlic paste 1 teaspoon on green chilli paste ½ teaspoon each of turmeric powder, red chilli powder, cumin powder, coriander powder 1 tsp kasoori meethi / dried fenugreek leaves 1 tsp meat masala (optional ) 1/2 cup fresh cream salt to taste 2 eggs 1 egg boiled chopped coriander and one cube butter to garnish 3 tbsp oil Salt to taste
Methods of Cooking :
Boil the pulses with 3 cups of water till they are mushy.Heat oil in a pan.Add red chilly , chopped onion, tomato and the green chilli and cook till all get fried. Then add ginger, garlic, chilly paste, turmeric powder, red chilly powder, cumin powder, coriander powder and kasoori meethi and 1tsp of meat masala if using. Stir till oil comes out. Add boiled pulses and salt.. Stir well with the masala. Now break two egg and mix well with the pulses. Let it cook for a 5 minutes in high flame. Then add butter ,fresh cream and chopped coriander. Mix well. Put off the flame. Garnish with boiled egg. Serve hot with plain roti, naan or paratha.