PARPU TELUR

PARPU TELUR

Ingredients
A: 1/4 cup dhall ~ soaked
2 to 3 hours Ginger ~ pounded
Shallots ~ pounded
Garlic ~ pounded
3 potatoes ~ cleaned and cut into half
2 eggs
coconut milk (I used fresh milk)
salt tumeric powder

Ingredients
B: Oil 1/2 onion ~ sliced
6 curry leaves
1 - 2 dried chillie ~ cut into 1 inch
1/4 teaspoon mustard seeds
1/2 teaspoon fennel

Method :
1. Boil dhall till soft then add in the potatoes. Keep boiling till potatoes are soft.
2. Add in the pounded ingredients, tumeric powder and salt.
3. Add in the coconut milk and crack the eggs. Do not stir too much. Let the eggs cooked and remove from heat. (I used hard boiled eggs)
4. In a small pan, heat oil and fry all the ingredients B till fragrant.
5. Pour into the dhall together with the oil. 6. Ready to serve.