Wash chana dal well and soak for 30 minutes.

Drain and add the soaked chana dal to a pressure cooker with 2 cups of water and a pinch of salt. Pressure cook it for 2-3 whistles.

In a small bowl beat the eggs. Add a pinch of salt, pinch of turmeric powder and mix well.

Heat 1 tsp oil in a pan. Add the egg mix and scramble it. Fry for 2-3 minutes. Remove and keep it aside.

In the same pan heat remaining oil on medium heat. Add cumin seeds. When they splutter add chopped onion and fry for 2-3 minutes or until golden brown. Add ginger garlic paste and saute for few minutes or until the raw smell disappears. Next add chopped tomato and coriander leaves and fry until tomato is soft and mushy. Add turmeric powder, chilli powder, curry powder, salt and saute till oil separates.

Now add the boiled chana dal and give it a stir. Cook for 6-7 minutes, stirring intermittently.

Finally add the scrambled eggs with the dal and mix everything well. Cook for a minute or two on low heat. Add garam masala powder and kasuri methi. Cover and turn off the flame.

Chana Dal Egg Tadka is ready for being served hot with roti, phulka or kulcha.