Soaked the tadka daal for 6 hrs. Then boil it in a cooker with salt, with 1 whistle. Let it cool.

In the meanwhile sort the other ingredients. Then chopped onions, chilli and tomatoes. Divide the mushrooms into two. Then smashed garlic and ginger. Keep all handy.

Now whisk two egg with salt. Then in a pan, add 2 spoon oil, once it heat add the egg and stir continuously. It will be becomes scrambled egg. Keep it in a bowl for later use

Now in the same add 2 spoon oil, once it heat, put the mushrooms and fry it with salt and turmeric till golden brown. Keep it in a bowl for later use.

Then in the same pan, add oil 4 spoon oil, let it heat. Then add chopped chilli and chopped onion, fry it for few minutes. Then add chopped tomato. Then add all the spices coriander, fennel, red chilli and turmeric powder with salt. Fry all for few more minutes. Then add fried mushrooms.

Now mix all and cooked for 5 minutes. Then add cooked daal/ pulses. Let it cook for 10 minutes in a low flame. Then add the scrambled egg. Mix well and cook it for few more minutes. Egg mushroom tadka is ready, serve with cucumber and onion during dinner.