Easy Bengali-style Egg Tadka with Lentils and Spices

Ingredients

• 120 g whole green moong dal
• 60 g chana dal (Bengal gram lentils)
• 3 g salt, or to taste
• 1/2 g turmeric powder
• 720 ml water
• 2 large eggs
• 5 ml vegetable oil
• a pinch of salt
• 15 ml sunflower oil
• 15 g unsalted butter
• 1 bay leaf
• 1 medium onion, finely chopped (approx. 100 g)
• 5 g garlic, finely chopped
• 5 g ginger, finely chopped
• 1 green chili, chopped
• 1 large tomato, chopped (approx. 120 g)
• 2 g salt, or to taste
• 2 g Kashmiri red chili powder (mild, non-spicy)
• a pinch of turmeric powder
• 1 g cumin powder
• 2 g coriander powder
• 1/2 g garam masala powder
• 2 g kasuri methi powder (dried fenugreek leaves powder)