Moka with Pupper
Chef Adam Lambay, the Grand-Prize Winner of the Create Cooking Challenge: My Family's Recipe, shares his dad's family recipe for Moka with Pupper, an Indian bread made with lentil flour. This dish is a unique twist on scrambled eggs and allows Adam to highlight his Indian heritage. It's also a great starter recipe for anyone that wants to try their hand at Indian food without a huge time commitment or expensive ingredients.
Recipe Ingredients
- - Serves 6
- - 2 Tbsp Vegetable Oil
- - 2 Brown Onions, peeled and sliced thin, about 3 cups
- - 1 tsp Cumin Seed (not ground cumin)
- - 12 Large Eggs
- - 1 Pint of Cherry Tomatoes
- - 1 Tbsp Madras Style Curry Powder
- - 8 oz. Tomato Sauce
- - Pinch of salt and pepper
- - 1/4 tsp Chili Flakes (or to taste)
- - 3 Green Onions, green tops only, sliced 1/8 inch thick
- - Chopped Cilantro (to taste)
- - Pupper (an Indian bread made with lentil flour in whatever flavor you prefer - original, garlic, etc.)
- - Vegetable Oil for frying Pupper
Recipe Instructions
- To start the Moka, heat a large, heavy-bottomed, non-stick skillet over very high heat. Add vegetable oil. Once the oil is hot, add the cumin seeds. Temper the seeds until they turn a bit darker, it doesn’t take long, about 30 seconds. You’re looking for a golden brown.
- Add the sliced onions to the pan. Keep the pan over high heat until the onions are soft and translucent and picking up a golden color, stirring frequently. Then turn the heat down to medium. While the onions cook whisk a dozen eggs in a large bowl and set aside. Slice tomatoes in half and set aside.
- Once the onions are soft and have developed their flavor (3-5 minutes) add half of the tomatoes to the pan and crank the heat back up to high. You want the tomatoes to pop and sweat. This won't take long, maybe a minute. Then add the curry powder and temper for a few seconds. Finally add the tomato sauce.
- Meanwhile, start heating oil to fry the pupper. In a separate pan, over high heat, add 1/4-inch of vegetable oil. While that heats up return to the Moka.
- Slowly pour the whisked eggs into the onion-tomato mixture in a steady stream moving them around while you pour. You’re not making an omelet, you want the eggs to scramble. Turn off the heat when the eggs are done to your preference.
- Once the pupper oil is hot start frying the pupper. It takes just a few seconds on each side. Remove the pupper, letting any extra oil drip back into the pan. Set on paper towels and sprinkle with a bit of Kosher salt.
- Top Moka with remaining fresh tomatoes, chopped scallions and cilantro. Season with salt & pepper to taste. Serve with the fried Pupper and enjoy!
- Note: To reduce saturated fat and cholesterol replace 12 whole large eggs with 6 whole large eggs and 12 large egg whites.