Mutta thoran with quick parippu
Egg and coconut scramble
- 15 min
- 4 servings
- Curry
- Egg
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Eggs8
- Brown onions120 g (~1 medium)
- Frozen grated coconut50 g
- Green chillies1
- Turmeric powder¼ tsp
- Black pepper (crushed)¼ tsp
- Curry leaves¾ sprig
- Mustard seeds½ tsp
- Coconut oil1 tbsp
- Salt¾ tsp
- Moong dal (split yellow)120 g
You need
- Pressure cooker (3–5 L)
- Non-stick frying pan (24–28 cm)
- Whisk or fork
- Sharp knife and chopping board
- Sieve or colander
- Measuring cups and spoons
Method
- Rinse 120 g moong dal. Put it in the pressure cooker with a pinch of the ¼ tsp turmeric, a pinch of the ¾ tsp salt and 480 ml (about 2 cups) water. Cook on medium-high until the first whistle, then medium for 1 more. Let the pressure drop by itself.
- While the dal cooks, finely chop 120 g (~1 medium) onion and 1 green chilli. Beat 8 eggs with the rest of the turmeric and salt.
- Heat 1 tbsp coconut oil in the frying pan on medium. Add ½ tsp mustard seeds and wait until they pop, then add ¾ sprig curry leaves for 10 seconds.
- Add the onion and cook 3 to 4 minutes until soft and see-through.
- Pour in the eggs. Leave 20 seconds, then stir and break them into small pieces for 2 minutes until fully cooked and dry.
- Add 50 g coconut and toss 1 minute until it is warmed through.
- For a toddler, take out their portion now. Add the green chilli and ¼ tsp pepper to the rest and toss 1 more minute.
- Open the cooker and whisk the dal smooth, adding a splash of hot water if it is too thick. Serve the dal and thoran together.
Tips
- Thoran is good cold in the next day's lunchbox with rice. Refrigerate within an hour.
Keeping and freezing
- Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Contains: egg.
- Asthma: buy frozen grated coconut without sulphites (220–228).
- Toddlers: take their portion out before adding chilli or pepper.