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Moong daal(Cherupayar) or green gram is rich in vitamins and fibre.In Kerala,Moong daal is commonly used to prepare payasam and puzhukku, which is a good combo for rice porridge(kanji).You can make salad with Sprouted moong daal.Here is a quick and nutritious  recipe of moong daal with egg.Enjoy!

Ingredients

1. Moong Daal(Cherupayar) – 1 cup
2. Egg –2
3. Grated Coconut – 1/2 cup
4. Shallots – 4
5. Garlic pods– 2
6. Ginger – 1 small piece
7. Mustard seeds – 1/2 tsp
8. Coconut oil
9. Salt
10. Curry leaves

Preparation

1. pressure cook Moong daal with turmeric powder,salt and water.Grind grated coconut,curry leaves,shallots,ginger,garlic into a coarse paste.
2. Heat oil in a pan.Add mustard seeds and let it splutter. Once it is done,add coconut mix to it and stir well.
3. Once the raw smell goes,add boiled daal to it and mix well.cover and cook for 2-3 minutes.
4. Finally add beaten egg to it and scramble well.
5. Garnish with curry leaves.
6. serve with porridge or rice.

My 6 yr old daughter is a big fan of paneer and she loves it in any form. As egg and paneer contains lot of proteins, its a healthy curry for kids.Tastes great with chapathi and most Indian breads (all forms of naan, roti etc).

Ingredients

1. Paneer (cottage cheese) – 150 gms
2. Onion – 2
3. Egg – 1
4. Capsicum (chopped) – 1
5. Ginger –garlic paste – 1tbsp
6. kashmiri Red chilly powder – 2 tsp
7. Turmeric powder – 1tsp
8. Tomato (chopped) – 1
9. Tomato sauce – 2tsp
10. Soya sauce – 2 tsp
11. Vegetable oil
12. Curry leaves or coriander leaves

Preparation

1. Heat oil in pan. Saute ginger-garlic paste and  chopped onions.
2. Once onion turns golden brown in color, add tomatoes, capsicum, red chilly powder, turmeric powder, salt  to it and mix.
3. Add egg to it and scramble well.Add tomato sauce and soy sauce to it.
4. Finally add paneer cubes to it. cover and cook with little water for sometime.
5. Remove from heat and garnish with curry leaves.
6. Serve hot with Roti or  Rice.

This goes to JFI-Paneer

Kerala Style Egg Stew

Ingredients

1. Egg (boiled and cut into halves) -  4
2. Onion (chopped) -  1
3. Vegetables (beans,carrot,potato, green peas) -  1  cup
4. Ginger -  1 inch piece
5. Garlic -  5
6. Green chilly (cut lengthwise)  -  3
7. Black peppercorns -  6
8. Coriander powder -  2 tsp
9. Grated coconut -  1/2 of a coconut
10. Cinnamon stick -  2
11. Cloves -  3
12. Cardamom -  2
13. Ghee -  1tsp
14. Shallots (chopped) – 5
15. Salt
16. Coconut Oil
17. Curry leaves -  2 sprigs

Preparation

1. Grind ginger,garlic and coriander powder into a fine paste.
2. Heat oil in a pan.saute chopped onions, green chilly, pepper, cinnamon, clove and cardamom.
3. Add the paste to it and saute well.add chopped vegetables to it and stir well.
4. Cook the vegetables by adding  2nd extracted coconut milk to it. 
5. Once it is done add 1st extracted coconut milk to it and turn off the heat. don?t let it boil.
6. Heat ghee in a pan and add shallots, curry leaves and saute.
7. Add the seasoning to the gravy and mix well.
8. Add boiled eggs to it and mix.
9. Serve with Appam, Idiyappam or Rice.