Dim Torka Recipe, A Kolkata Street-Style Egg Dal Dish To Try

When you’re diving into the heart of Kolkata's street food scene many dishes are sure to make your taste buds dance. But one of the often (and sadly ignored) additions to the list is Dim Torka. This egg dal dish is a true masterpiece of flavours and one that you simply can't miss if you're exploring the streets of this bustling Indian city.

First things first - let's talk about the ingredients. This dish is all about simple, humble ingredients that create something truly magical. You've got your basic dal, of course, but then you add in some eggs, tomatoes, onions, and a handful of spices, and you've got yourself a party in a bowl.

The dish gets its name from the Bengali word "dim," which means egg, and "torka," which refers to a type of dal or lentil preparation. The dish is typically made with split yellow lentils or moong dal, which is boiled and blended to create a smooth and creamy consistency. The lentils are then simmered with various spices and aromatics, including ginger, garlic, cumin, turmeric, and red chilli powder.

When everything is cooked to perfection, you'll serve up your Dim Torka in a big bowl, garnished with fresh coriander and maybe a squeeze of lime if you're feeling fancy. Take a spoonful and savour the rich, complex flavours that come together in each bite - the tangy tomatoes, the earthy lentils, the spicy chilli powder, and the subtle sweetness of the onions. And of course, the eggs - soft and creamy, with just the right amount of richness to balance out the rest of the dish.

If you're looking for a true taste of Kolkata street food, Dim Torka is the way to go. It's humble yet flavorful, comforting yet exciting, and just the thing to warm you up on a chilly evening or satisfy your hunger after a long day of exploring the city. 

Video Credit: Shampa's Kitchen/YouTube


  • 4 boiled eggs
  • 1 cup split yellow lentils (moong dal)
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt, to taste
  • Fresh coriander leaves, chopped (for garnish)


  • Start by boiling the eggs and setting them aside to cool.
  • Next, rinse the lentils and soak them in water for about 30 minutes. 
  • Drain the water and place the lentils in a pressure cooker or a pot with 3 cups of water. \
  • Cook until the lentils are soft and tender, which should take about 10-15 minutes in a pressure cooker or 25-30 minutes in a pot.
  • In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter. 
  • Then add the grated ginger and minced garlic and sauté for a minute or until fragrant. 
  • Add the chopped onion and sauté until golden brown. 
  • Next, add the chopped tomato and cook until it has softened and released its juices.
  • Add the cooked lentils to the pan along with the turmeric powder, red chilli powder, and salt. 
  • Mix well and bring the mixture to a boil. Reduce the heat and let it simmer for a few minutes until the flavours have blended.
  • Finally, peel the boiled eggs and cut them in half. Add them to the lentil mixture and let them cook for a few minutes until they have absorbed some of the flavours. 
  • Garnish with chopped coriander leaves and serve hot with rice or bread.