Friday, August 16, 2013


Actually it was not a "dhaba" but a pice-hotel from where my father used to bring us that heavenly "Anda-tadka". "Banerjee's Anda-Tadka" was really famous at there. They used to pack it in a "malsha" (claypot) with few "shalpata" ("shal" leaf). But obviously Ma was really unhappy with the unhealthy and unhygienic looking "tadka". She always insisted on home-made food. So it remained a rare affair to us. Specially for those days when we reached home very late with absolutely no option for cooking at home!
However me or my sister never had an issue with it's look or it's spiciness..That "huss hass" couldn't stop us from loving it! We urged Ma to make it at home several times. But it was never tasted the same. May be because some special spice they use or may be the "unhygienic" (according to my Ma) way of cooking and serving made it so special!! But I must say that, the one my Ma used to cook was really tasty. Sharing that recipe here.
Ma used to mix black "urad daal" and "chana daal" (bengal gram daal) to make it. Me too follow the same but this time I used green "mung daal" instead of black "urad daal". It tasted absolutely fine. So you can make the dish with whichever of these two is available in your kitchen.

Ingredients for "Anda-Tadka":

  1. Whole black urad daal or whole green mung daal 1 cup
  2. Bengal gram daal / chana daal 1 handful
  3. Egg 2 large
  4. Onion 1 large
  5. Garlic 5-6 cloves (freshly grated)
  6. Ginger 2 table spoon (do not peel it... and freshly grated)
  7. Tomato 1 large (finely chopped)
  8. Green chilli 2 or according to your tolerance level (Chopped)
  9. Fresh coriander leaves 2 table spoon (chopped)
  10. Whole cumin seed 1 tea spoon
  11. Dry red chilli 1 
  12. Cumin & coriander powder 1 tea spoon each
  13. Turmeric powder (as required)
  14. Chilli powder (according to your taste)
  15. Kasori methi powder 1 tea spoon
  16. Salt (as required)
  17. Sugar 1/2 tea spoon
  18. Vegetable oil 4 table spoon
  19. Butter 1 small cube

How to prepare "Anda-Tadka":
  • Soak both the daal separately for 5-6 hours. Wash few times under running water.
  • Boil together with salt and turmeric powder until daal is cooked. I used a pressure cooker to cook daal. But do not over-cook daal. It should not be very mushy.
  • Beat eggs lightly with pinch of salt. 
  • Heat 1 table spoon oil in a pan. Fry and scramble eggs. Take out and keep it separately.
  • Add 3 table spoon oil in the same pan. Temper with cumin seed and dry chilli.
  • Add chopped onion and fry until soft, translucent and browned at the edges.
  • Add garlic and ginger. Fry for a minute. Now add chopped tomato and chillies. Fry tomatoes till soft and mushy. Then add cumin-coriander-turmeric & chilli powder. 
  • Cook over medium heat until spices are cooked and and oil starts separating from spices. Add salt and sugar. Incorporate with spices properly.
  • Add boiled daal now. Stir & mix well.
  • Add half cup water. Bring it to shimmer. Add kasori methi powder.Mix it again. Cover it and cook until daal is nicely cooked. Check seasoning.
  • Add scrambled egg followed by 1 table spoon chopped coriander leaves. Mix it very well before you turn off the heat. Anda-Tadka is ready to serve.
  • Transfer to your serving bowl. Garnish with 1 table spoon chopped coriander leaves and butter cube.
  • I served it with tawa roti and a piece of onion.

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  1. amar most favourite. dokaner theke barite banale beshi bhalo lage. darun chobi.

    1. thank you so much Sayantani..:) haan go ta lage..but jano chotobelay oi dokan theke ana tadka ta ki bhison bhalo lagto!! ora bhison jhal dito..but tao khete chaitan ;)


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