Moong Dal and Egg Thoran

Ingredients

• Moong dal (Cherupayar) - 1 cup
• Egg - 2 whole
• Coconut - 1/2 cup
• Shallots - 4 whole
• Garlic - 2 clove
• Ginger - 1 piece
• Mustard seeds - 1/2 tsp
• Turmeric powder
• Coconut oil
• Salt
• Curry leaves

Instructions

1. 1Rinse the moong dal under cold water until the water runs clear, then transfer it to a pressure cooker with enough water to cover, a pinch of salt, and a little turmeric powder; pressure cook until tender.
2. 2While the dal is cooking, grate the coconut and peel the shallots, garlic, and ginger.
3. 3Make a coarse coconut paste by pulsing the grated coconut with the shallots, garlic, ginger and a few curry leaves in a blender or mortar until roughly combined; you want texture rather than a smooth puree.
4. 4Heat a little coconut oil in a pan over medium heat, add the mustard seeds and wait until they begin to splutter and pop.
5. 5Add the coconut and shallot mixture to the pan and sauté, stirring often, until the raw smell disappears and the mixture begins to smell fragrant.
6. 6Stir the cooked dal into the coconut mixture, mix thoroughly, then cover and cook for 2-3 minutes so the flavors mingle.
7. 7Beat the eggs in a small bowl, then pour them into the pan and scramble them into the dal mixture until cooked through and evenly distributed.
8. 8Garnish with a few fresh curry leaves and serve warm with porridge (kanji) or plain rice. Optional: drizzle a little extra coconut oil over the top before serving for extra richness.