Motte Tovve

As I grow older and as I spend more and more time in the kitchen I realize that my idea of a well stocked pantry was too exhaustive. In fact my list can actually be cut down by half. If we are creative, we can dish out excellent and healthy meals with very few ingredients perhaps with what ever we have in the pantry/refrigerator. I have been steadily reducing the number of items in my pantry and still being functional.

This was one such week, I decided not to go grocery shopping until I used up every thinkable ingredient. Finally I was down to two ingredients eggs and split green grams (Hesaru Bele). So this is what I did and we enjoyed the dish so much that it set me thinking on a well-stocked-pantry Vs creativity.

My very good friend A got me an earthen pot from Kerala a few months back. I just love it.She had it seasoned in India too. It was a breeze to use, but so much better than any other pot I have used till date. This earthen pots make the best of Tovve, dals and of course fish curries.  I have tried a number of dals in this pot and all of it tasted great. The dal miraculously turns silky, rich and delicious even without any additional fat. So lets get cooking in an earthen pot.


Split washed Moong dal (Hesaru bele) 1/2 cup
Turmeric a  generous pinch +1/4 tsp
Eggs 4
Ghee 1 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Hing
Red chilli powder 2 tsp
Dhania powder 2 tsp
Tomatoes 1 chopped
Garam Masala 1/4 tsp
Fresh coriander a handful
lemon juice and salt to taste

Method:
  • Wash the dal in several changes of water. Combine it with 2 cups of water, a pinch turmeric and a touch of ghee and pressure cook till  the dal is soft.  (I cooked my dal in the earthen pot)
  • Hard boil the eggs, shell it and keep it aside. (If you do not mind the green ring, pressure cook the eggs with the dal)
  • Heat the ghee in a pan. Throw in the mustard and jeera. Once they splutter, add the hing, chilli powder, turmeric and dhania powder. 
  • Throw in the tomatoes right after the spices. Cook till the tomatoes soften. 
  • Now gently lower the eggs and saute the eggs till all sides are colored.
  • Transfer the eggs and spices to the dal. Bring the mixture to a gentle boil. Add more water if needed. 
  • Fold in the Garam Masala. Adjust salt and lemon juice.
  • Finish with coriander. Serve hot with rice or a bread of your choice.



9 comments:

Wer SAHM said...

egg curry looks so yummy ...lov to have with rice...

radha said...

Egg and Lentil? Totally different. Would like to try it.

Nagashree said...

I am with you on the cleaning up and less is more philosophy. Sometimes, I force myself not to go grocery shopping so I can finish up my stock.

Navaneetham Krishnan said...

Yep, bringing out whats locked in the pantry and fridge is brilliant idea. I also do it from time to time. Like you said, no point stocking many ingredients.

Lovely curry and eggs are on top of our list as fav, thus the curry is much loved too.

Shobha Kamath said...

Looks gr8! A unique combo of eggs and dal. Sadly, I am a vegetarian.

Kannada Cuisine said...

Thank you people

R Sudhir Kumar said...

Goes so well with Appam

Shweta Agrawal said...

Classic :) looks sooooo yummyyyy.....Please pass some to me :)
www.merrytummy.blogspot.com

Wer SAHM said...

this is something definitely must try combo.... egg and dal together sounds delicious...