Paithaanam – Egg with Moong dal curry – Muttai pasi paruppu kuzhambu

This curry combines moong dal and egg.This curry is mostly prepared in our places.I learnt this recipe from my sister.It goes well with Rice and roti. Also it is so simple to cook.

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Let’s see how to cook it.

Preparation Time : 20 mins

Cooking Time : 30 minutes

Serves : 3 to 4

INGREDIENTS REQUIRED

Salt to taste

Water – 2 cups or as required

Egg – 4

Chopped Coriander leaves – 1/8 cup

For pressure cooking

Moong dal – 1/2 cup

Shallots – 10 nos

Garlic – 8 pods

Green chillies – 4(sliced into half)

Tomato – 1 (small size, chopped roughly)

turmeric powder – 1/2 tsp

red chilli powder – 1/2 tsp

water – 1.5 cups

For Tempering

Oil/ghee – 1 tbsp

Mustard seeds – 1/2 tsp

Shallots – 6 ( sliced)

Dried red chillies – 3 ( broken into pieces)

Curry leaves – 2 sprigs

METHOD

1.Dry roast moong dal in low flame until you get a nice aroma.It will take 3 to 4 mins.Then add water to it and soak it in water for 15 mins.Wash the dal well and drain the water completely.To it add shallots, garlic, green chillies, tomatoes,turmeric powder, red chilli powder and add water to it.Pressure cook for 3 to 4 whistles.

2.Open the lid once the pressure is released.Mash the dal.Transfer it to a pot or pan.Add salt and water as required.Place it on the flame and bring it to boil.Then Break the eggs and put it into the curry. Cover and cook on low flame for 6 to 7 minutes until the egg is cooked.Finally add chopped coriander leaves and switch off the flame.

3.Make the tempering, saute until the shallots turn golden and then add it into the curry.

Egg moong dal curry is ready.

Serve with rice, roti or chapathi.

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