MACARONI AND EGG

Macaroni and Egg image

Provided by wannabecook21

Categories Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni (I prefer Ronzoni by any brand is as good as the next one)
8 -10 eggs (2 whole, rest only whites)
2 small onions (finely chopped)
3 green chilies
1/2 teaspoon ginger-garlic paste
4 -6 quarts water
2 1/2 teaspoons salt
9 teaspoons olive oil
1/2 teaspoon margarine or 1/2 teaspoon butter
1 teaspoon mustard
1 teaspoon Urad Dal
1 teaspoon channa dal
1/2 teaspoon turmeric powder

Steps:

In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
Drain the pasta and add butter/margarine and set aside.
In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
When urad dal and channa dal are browned, add onions and sautee till translucent. Add green chillies, turmeric powder, ginger-garlic paste and rest of salt.
Add eggs and keep stirring to make eggs scrambled.
Now, add the eggs to the pasta and mix well. Serve hot!
Tips: The pasta doesn't necessarily have to be elbows- other kinds of pasta can be used. Preferably not angel hair or noodles. If you want to use more egg yolks you can- if you do, you can reduce the amount of Turmeric powder.

Nutrition Facts : Calories 701, Fat 22.5, SaturatedFat 4.9, Cholesterol 423, Sodium 1641.7, Carbohydrate 94.1, Fiber 5.2, Sugar 6.2, Protein 29