Green moong dal 1 and 1/2 cups washed and soaked overnight

Bengal gram or chana dal 1/2 cup washed and soaked overnight

Chicken keema 200 gm

Eggs 2

Onion 2 medium chopped

Ginger paste 1 tbsp

Garlic 4 to 6 chopped

Green chilli 4 to 6 chopped

Tomato 1 large chopped

Fresh coriander leaves 1 cup chopped

Whole Dry red chilli 1

Whole cumin 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Corriander powder 1 tsp

Garam masala powder 1/2 tsp

Salt 1/2 + 1 tsp or as per taste

Sugar 1/2 tsp or as per taste

Oil 2 tsp + 2 tbsp




  • Add the soaked lentils in a pressure cooker along with 1/2 tsp salt and water and pressure cook to 1 whistle at high flames. Level of water used should not be more than 1/2” above the level of the lentils in the cooker and let the cooker release pressure by itself.
  • heat 2 tsp oil in a pan at medium flame and once hot break the eggs one by one into it and scramble them.  Once done take the scrambled eggs out of the pan and keep aside
  • now heat the remaining oil in a kadhai at medium high flames. Once hot add in it dry red chilli and the cumin seeds and saute for few seconds
  • now add the chopped onion and fry till they turned golden brown
  • then add the tomatoes and chopped green chilli and stir and cook till the tomatoes get mushy
  • then add the ginger paste and the chopped garlic and saute for about a minute or till the raw smell of the ginger garlic disappears
  • then add in all the powdered masala, the remaining salt and a tbsp of water and roast the masala well for about a minute. In between the roasting process, add half of the chopped coriander leaves and again roast
  • then add the chicken keema, mix it well with the roasting masala and let it cook covered for about a minute
  • remove the cover, give it a good stir and then add in the scrambled eggs and mix it well the chicken masala mixture
  • then add the cooked lentils, give it a good mix and add about 3/4 cup of water and give a good stir to all the ingredients and cover and cook for about a minute
  • now remove the cover and add the sugar and mix well
  • check on the consistency of the tadka. If there is more liquid then required then increase the flame and dry out the excess water
  • finally add in the remaining coriander leaves and giving it a good mix, switch off the flames. Cover and let the tadka rest for few seconds
  • your egg chicken tadka is ready to be served. Enjoy it with rumali roti, tandoori roti, plain roti, naan or kulcha.