Dim Torka or Edd Tadka Dal is perhaps the most salable item in Bengal, the roadside Dhaba style Dal preparation is a hit with Rumali Roti. 'Torka-Ruti' had been our must-have dish whenever we step into our local Dhaba outlets without missing a blink. The dish was tweaked to please our palate which is majorly inspired by Punjabi Daal Tadka.
Many moons back when Yellow-Black taxis plied in West Bengal, mostly driven by Sardarjis this particular dish was a much sought-after item 'Dim Torka' along with Rumali roti or tandoori roti which was served at roadside Dhabas. That's how it became popular which can be gauged by the fact that almost all Dhabas have Dim Torka on their menu. Selling fast-selling hot! Tadka Dal is made with Whole Green Moong Dal or Green gram with scrambled eggs. It is generally served with Onion rings, green chilies and pickle.
Ingredients:
1/2 cup Whole Green Moong Dal
1/4 cup Chana Dal ( Bengal gram dal)
2 Eggs
2 Onions, chopped
2 tbsp Ginger, chopped
2 tsp Garlic, chopped
2-3 Green chili paste
1 big red Tomato, chopped
1/4 cup Milk
1/4 tsp ground(powdered) Cloves
1 tsp Turmeric powder
2 tsp roasted coriander powder
1 tsp roasted Cumin powder
1 tsp Kashmiri Red chili powder
1 tsp Chaat masala powder
1 tsp Garam masala powder
Water needed to boil the pulses
1/4 cup oil
Salt to taste
For seasoning:
A handful of chopped coriander leaves
2 tbsp Kasoori methi
1 tbsp Butter
Method:
1. Wash the pulses/dal and soak them overnight. If you are pressed for time then soak the pulses in hot water and let it sit for 4-5 hours. Next pressure cook the dals with a little salt, 2 cups of water and cook until well done.
***In the meantime in a bowl take 2 tbsp water and mix together all the dry spices (roasted coriander powder, roasted cumin powder, red chili powder, ground cloves ).
2. After 3-4 whistles of cooker open the lid and check if the dals is cooked. Add milk and bring to simmer again; this step is one to get a creamy texture of dal. Turn off the flame and mash the dal little bit with the back of your spatula and keep it aside.
3. Heat oil in a cast oil skillet (or pan) and add onions, continue to cook until translucent, stirring continuously.
4. Add ginger, garlic and chili paste and fry until the raw smell goes away.
5. Now add the chopped tomatoes and cook until soft. When the masala starts leaving oil from the sides of pan add*** the water in which all powers were mixed.
6. Mix well for 2 minutes and cook until the oil separates. Add the cooked dal into the pan and give it a nice stir.
7. Check the consistency of the dal, if too thick add little hot water and check the seasoning.
8. Heat another pan, add some oil and add 2 beaten eggs. Stir them on medium flame with a spatula for 2 minutes. Don't cook them too long or else it will become rubbery.
9. Now add the scrambled eggs in the dal and sprinkle garam masala and chaat masala. Mix well and cook over medium flame dor 2-3 minutes.
10. Lastly, add butter, crushed methis leaves and chopped coriander leaves. Remove from heat and let it sit for 5 minutes.
11. Serve this hot with Rumali roti or naan.
