Egg Koottu
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
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil. Drain, cool under cold running water, peel, and set aside.
- While eggs are boiling, rinse the moong dal. In a pressure cooker, combine the dal, 1.5 cups of water, and turmeric powder.
- Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft. Let the pressure release naturally. Lightly mash the cooked dal with the back of a spoon and set aside.
Prepare the Coconut Paste
- In a blender, combine the grated coconut, cumin seeds, and green chillies.
- Add 2-3 tablespoons of water and grind to a smooth, fine paste. Set aside.
Prepare the Tempering (Tadka)
- Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
- Add the urad dal and sauté for about 30 seconds until it turns light golden.
- Add the curry leaves and sauté for a few seconds until fragrant.
- Add the finely chopped onion and cook until it becomes soft and translucent, which should take about 3-4 minutes.
- Add the chopped tomato and cook until it turns soft and mushy, about 4-5 minutes.
Combine and Simmer
- Add the ground coconut paste to the pan. Sauté for 2-3 minutes until the raw aroma disappears and it becomes fragrant.
- Pour in the cooked, mashed dal and mix thoroughly. Add 1/2 cup of water (or more) to achieve your desired gravy consistency.
- Stir in the salt and optional red chilli powder. Bring the mixture to a gentle simmer.
- Using a small knife, make a few shallow slits on the peeled, hard-boiled eggs. This helps them absorb the gravy's flavor.
- Gently add the slit eggs to the simmering koottu. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the koottu rest for 5 minutes before serving. Serve hot with steamed rice or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Slitting the boiled eggs is a key step; it allows the flavors of the gravy to penetrate the egg whites.
- 2For a richer flavor, you can lightly dry-roast the coconut and cumin seeds before grinding them.
- 3Don't overcook the dal; it should be soft and mashable but not watery.
- 4The koottu will thicken as it cools. Add a splash of warm water to adjust the consistency when reheating.
- 5For added aroma and digestive benefits, add a pinch of asafoetida (hing) to the hot oil along with the mustard seeds.
Adapt it for your goals.
Vegetable Koottu
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.
Different LentilsDifferent Lentils
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.
Spicier VersionSpicier Version
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder along with the red chilli powder for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and moong dal provides a complete protein profile with all essential amino acids, crucial for muscle repair, growth, and overall body function.
Promotes Digestive Health
Moong dal is rich in dietary fiber, which aids in digestion, prevents constipation, and helps maintain a healthy gut microbiome.
Provides Healthy Fats
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.
Frequently asked questions
One serving of Egg Koottu (approximately 1 cup) contains around 250-290 calories, depending on the amount of coconut and oil used.