Macaroni and Egg

• elbow macaroni↗1 lb

  (I prefer Ronzoni by any brand is as good as the next one)

• eggs8 -10

  (2 whole, rest only whites)

• small onions↗2

  (finely chopped)

• green chilies↗3
• ginger-garlic paste1⁄2 teaspoon
• water↗4 -6 quarts
• salt↗2 1⁄2 teaspoons
• olive oil↗9 teaspoons
• margarine or butter↗1⁄2 teaspoon

  or 1/2 teaspoon butter

• mustard↗1 teaspoon
• Urad Dal↗1 teaspoon
• channa dal↗1 teaspoon
• turmeric powder↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.

2. 2

   Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!

3. 3

   Drain the pasta and add butter/margarine and set aside.

4. 4

   In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.

5. 5

   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.

6. 6

   Add eggs and keep stirring to make eggs scrambled.

7. 7

   Now, add the eggs to the pasta and mix well. Serve hot!

8. 8

   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.