A hearty, protein-packed dal topped with spicy scrambled eggs, Highway Anda Tadka is a quintessential North Indian dhaba specialty. Creamy lentils are simmered with aromatics and spices until thick, then finished with a fiery tadka and crowned with beaten eggs. Though it tastes complex, this wholesome egg and lentil curry comes together using pantry staples. Serve it with tandoori rotis for a satisfying meal that will transport you to the bustling highways of India.
Sunrise tip: For extra depth of flavour, smoke the dal using the dhungar method: Place a piece of red-hot charcoal in a steel bowl set in the centre of the cooked dal. Carefully pour 1/2 tsp of ghee over the coal and immediately cover the pot. Let the dal absorb the smoky aroma for 3-4 minutes before removing the coal and stirring.
Time: 10 minutes
In a small pan or tadka pan, heat Sunrise Mustard Oil on low heat until it smokes.
Add finely chopped ginger, finely chopped garlic, finely chopped onion, finely chopped green chillies and sauté briefly until they are aromatic.
Add finely chopped tomatoes and stir-fry for 2-3 minutes until the oil starts to separate from the sides.
Time: 10 minutes
Add Sunrise Turmeric powder and Sunrise Tadka Masala to the masala. Saute it for a few seconds.
Now, add the boiled lentils to the sautéed masala. Stir-fry it properly and let the flavours meld.
Add some salt to taste.
Time: 5 minutes
Pour the beaten eggs into the fried dal masala. Using a spatula, gently distribute the beaten eggs evenly.
Cook it for 5 minutes, sprinkle Sunrise Kasuri Methi, and mix well.
Time: 2 minutes
Add some butter to the pan and garnish with chopped fresh coriander leaves.
Serve piping hot with tandoori rotis.
Bread: Tandoori roti, naan, paratha
Accompaniment: Sliced onions, green chillies, lime wedges