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Hard-boiled eggs simmered in a creamy, coconut-infused lentil gravy. This South Indian comfort food is mildly spiced and pairs perfectly with hot rice for a wholesome, protein-packed meal.
For 4 servings
Cook Eggs and Dal
Prepare the Coconut Paste
Prepare the Tempering (Tadka)
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Hard-boiled eggs simmered in a creamy, coconut-infused lentil gravy. This South Indian comfort food is mildly spiced and pairs perfectly with hot rice for a wholesome, protein-packed meal.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 293.63 calories per serving with 14.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Omit the eggs and add 1 cup of chopped vegetables like pumpkin, bottle gourd (sorakkai), or carrots along with the tomatoes. Cook until the vegetables are tender.
You can make this koottu with toor dal (split pigeon peas) or a mix of moong dal and toor dal for a different texture and flavor. Adjust cooking time accordingly.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder along with the red chilli powder for extra heat.
Combining eggs and moong dal provides a complete protein profile with all essential amino acids, crucial for muscle repair, growth, and overall body function.
Moong dal is rich in dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut microbiome.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can be a quick source of energy.
One serving of Egg Koottu (approximately 1 cup) contains around 250-290 calories, depending on the amount of coconut and oil used.
Yes, Egg Koottu is a very healthy and balanced dish. It provides high-quality protein from eggs and lentils, healthy fats from coconut, and dietary fiber from the dal, making it a nutritious meal.
To make it vegan, simply omit the hard-boiled eggs. You can replace them with firm tofu cubes or vegetables like pumpkin, carrots, or drumsticks to make it a hearty vegetable koottu.
Egg Koottu pairs wonderfully with hot steamed rice. It also goes well with South Indian flatbreads like chapati, roti, or even dosa.
Absolutely. While moong dal gives it a classic creamy texture, you can also use toor dal (split pigeon peas) or masoor dal (red lentils). Note that cooking times for other dals may vary.
You can store leftover Egg Koottu in an airtight container in the refrigerator for up to 2 days. The gravy will thicken upon cooling, so you may need to add a little water when reheating.