Macaroni and Egg

This is one of my aunt's recipes and one of my favorite dishes. I love the way this dish is easy to make and is a different twist to pasta.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. In a large pot, bring water to a rolling boil. Add 1.5 tsp of salt and 2 tsp of oil.
2. Add elbows and stir. Without reducing flame or covering cook for about 8-9 minutes. COOK FOR NO MORE THAN 9 MINS!
3. Drain the pasta and add butter/margarine and set aside.
4. In another pan, heat remaining oil. When hot, add mustard and let it burst. Then add urad dal and channa dal.
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. Add eggs and keep stirring to make eggs scrambled.
7. Now, add the eggs to the pasta and mix well. Serve hot!
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.