Egg Drop Dal Curry

Egg Drop Dal Curry..Its one of my all tym favourite curries..Dal curry is common in both South Indian and North Indian cuisines, but ofcourse a little changes exist between the two..This recipe of Dal curry is based on SouthIndian cuisine, which almost everyone of us is familiar with, but adding an egg drop to the curry is something which is common in my native..So I wanted to post the rcp here..It's simply delicious to the core, and serves as a great side for rice roti(oratti is wat we call it), and plain rice..A must try recipe frnz..

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 2 to 3 persons

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INGREDIENTS: [1 cup=240 ml]

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Moong Dal - 1/4 cup

Shallots - 3

Green chillies - 1.5

Salt - as req.

Water - 1 3/4 cups or as req.

To Grind:

Grated coconut - 1/2 cup

Red chilli powder - 3/4 to 1 tsp

Turmeric powder - 1/3 tsp

Cumin seeds - 3/4 tsp

Garlic - 4 cloves

To temper:

Oil - 1.5 tbsp

Mustard seeds - 1 tsp heaped

Curry leaves - 1 big sprig

Dried red chilli(optional) - 1

METHOD:

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1. In a pressure cooker, add the cleaned moong dal, 1/2 cup water, shallots and green chillies. Close the lid and cook for 3 whistles.

2. Meanwhile, grind the 'to grind' ingredients to a slightly coarse paste with little water. Set this aside.

3. When the pressure in the cooker is released, open the lid, transfer the dal to another wide kadai, and slightly mash it with a spoon. Add the ground paste to this, 1 1/4 cup of water, salt, and cook in high flame for 5 mins.

 
4. When the dal curry becomes a bit thicker, simmer the flame, and drop the eggs carefully on to the curry with little gaps in between them. Cook for 1-2 mins, and when the bottom side is cooked, carefully flip the eggs with a spoon and cook the other side for 1-2 mins.

5. When the dal curry has reached the required consistency, do the tempering with the 'to temper' ingredients in a small pan, and add the tempering to the dal curry. Mix well, and switch off the stove. DONE!!

Your super yummy Egg Drop Dal curry is ready to be served!!Njjoy!!

NOTE:

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1. If your cooker is wide enough to hold the eggs, you can cook everything except tempering in the cooker itself.

2. You can also cook the dal in a kadai instead of pressure cooking, but it takes a little more time.