Dahi Tadka Potato Egg Salad on Toast
Dahi Tadka Potato Egg Salad on Toast
Ingredients
For the Egg Salad
- 1 cup dahi, hung
- 1 potato, boiled
- 2 eggs, boiled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tadka (Tempering)
- 1 tablespoon ghee
- 1/2 teaspoon mustard seeds
- 1 green chili, split lengthwise
- 1 sprig curry leaves
- 1 pinch turmeric powder
- 1/4 teaspoon red chili powder
For Serving
- 4 slices sourdough bread, or bread of your choice, toasted
- 2 teaspoons fresh cilantro, chopped, for garnish
- 1/4 onion, sliced, for garnish (optional)
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully add the eggs and boil for 7 minutes for a firm yolk. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water.
⏱️ 7 min
- 2
Once the eggs are boiled, immediately transfer them to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 3
Carefully deshell the cooled eggs and set them aside. In a medium bowl, whisk the hung dahi with salt and black pepper until well combined and smooth.
⏱️ 3 min
- 4
Heat the ghee in a small pan over medium heat. Once the ghee is hot, add the mustard seeds. Cook until they begin to splutter, about 30 seconds.
⏱️ 1 min
- 5
Add the split green chili and curry leaves to the pan. Sauté for about 30 seconds until fragrant. Stir in the turmeric powder and red chili powder, cooking for just 10-15 seconds to bloom the spices, being careful not to burn them.
⏱️ 1 min
- 6
Pour the hot tadka directly over the whisked dahi mixture. Add the boiled potato and the deshelled boiled eggs to the bowl.
⏱️ 1 min
- 7
Using a fork, gently mash and combine all the ingredients in the bowl. You can mash the potato and eggs to your desired consistency – some prefer a chunkier salad, while others like it smoother.
⏱️ 2 min
- 8
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh chopped cilantro and sliced onion (if using).
⏱️ 1 min
- 9
Serve the Dahi Tadka Potato Egg Salad immediately by spreading a generous amount onto slices of toasted sourdough or your preferred bread. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dahi Tadka Potato Egg Salad on Toast
For the Egg Salad
- 1 cup dahi, hung
- 1 potato, boiled
- 2 eggs, boiled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Tadka (Tempering)
- 1 tablespoon ghee
- 1/2 teaspoon mustard seeds
- 1 green chili, split lengthwise
- 1 sprig curry leaves
- 1 pinch turmeric powder
- 1/4 teaspoon red chili powder
For Serving
- 4 slices sourdough bread, or bread of your choice, toasted
- 2 teaspoons fresh cilantro, chopped, for garnish
- 1/4 onion, sliced, for garnish (optional)
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully add the eggs and boil for 7 minutes for a firm yolk. While the eggs are boiling, prepare an ice bath by filling a bowl with ice and cold water.
⏱️ 7 min - 2
Once the eggs are boiled, immediately transfer them to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 3
Carefully deshell the cooled eggs and set them aside. In a medium bowl, whisk the hung dahi with salt and black pepper until well combined and smooth.
⏱️ 3 min - 4
Heat the ghee in a small pan over medium heat. Once the ghee is hot, add the mustard seeds. Cook until they begin to splutter, about 30 seconds.
⏱️ 1 min - 5
Add the split green chili and curry leaves to the pan. Sauté for about 30 seconds until fragrant. Stir in the turmeric powder and red chili powder, cooking for just 10-15 seconds to bloom the spices, being careful not to burn them.
⏱️ 1 min - 6
Pour the hot tadka directly over the whisked dahi mixture. Add the boiled potato and the deshelled boiled eggs to the bowl.
⏱️ 1 min - 7
Using a fork, gently mash and combine all the ingredients in the bowl. You can mash the potato and eggs to your desired consistency – some prefer a chunkier salad, while others like it smoother.
⏱️ 2 min - 8
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh chopped cilantro and sliced onion (if using).
⏱️ 1 min - 9
Serve the Dahi Tadka Potato Egg Salad immediately by spreading a generous amount onto slices of toasted sourdough or your preferred bread. Enjoy!
⏱️ 1 min