Mohinga is a Burmese dish. My dad used to get them from Parrys (Chennai,Tamil Nadu,India). The street vendors start their business in the late evenings. You get Burmese food in Vyasarpadi(Chennai,Tamil Nadu, India) too. If you are hesitant to eat from there, you can make your own Burmese food at home.
My relatives are in Burma. My mom learned this recipe from them. When we visited Burma, I always used to eat Mohinga for breakfast. They make it with fish and rice noodles. But the street vendors in Chennai serve Mohinga with thick noodles.
You can also add shredded pieces of fish. I used left over chicken gravy/kulambu without chicken pieces in the recipe below (adding chicken pieces from the gravy is optional). I freeze leftover chicken gravy and thaw it before preparing Mohinga.
You can make your own chili flakes at home by dry roasting dry red chilies and grinding them to a coarse powder.
I used Tomoshiraga Somen noodles. But you can use rice noodles or any thick noodles.
While serving the noodles; the quantity of gravy has to be higher than the noodles. The ingredients under the garnishing list is very important. Try not to skip it.
You can also add sliced plantain stem/vazhaithandu. Saute it in oil until cooked and add it to the gravy along with the fried garlic and fried onion-ginger garlic paste.
- Channa dal – 2 tbsps
- Canned coconut milk – 1/4 cup
- Water – 2 cups + 1/2 cup
- Leftover chicken gravy/kulambu – 1/4 cup + 2 tbsps
- Salt – to taste
- Egg – 1, crack the egg into a bowl
- Chilli flakes – to taste ( dry roast and grind 4 dry red chili’s to a coarse powder)
- Oil – for sauteing
- Onions – 1 cup, sliced
- Ginger garlic paste – from 2 garlic and 1 inch piece of ginger
- Garlic – 3 big cloves or 5 small cloves, sliced
- Noodles – 4 oz
- For Garnishing:
- Chopped Cilantro
- lemon or lime wedges
- Sliced cabbage
- Sliced onions
- Boiled eggs, cut into wedges
- Red Chili flakes
Method for making sauce:
- Cook channa dal in water until they are very tender.
- If the water evaporates as the dal cooks, add more water.
- Use a dal masher and mash it into a fine paste.
- Add little water and mash it into a lump free paste if the dal soaks up all the water.Set it aside.
- Heat oil in a pan for sauteing. Be generous with the oil.
- Add garlic slices and saute until they turn golden brown. Remove it onto a bowl and set it aside.
- Add onions to the same pan and saute until the onions turn golden brown. Add ginger parlic paste to it and saute for 40 seconds. Turn off the heat and remove the onion mixture onto a bowl.
- Add chicken gravy,coconut milk and water to the dal mixture. Mix well.
- Add salt to taste and little chili flakes. You can add more chili flakes while serving.
- Turn on the heat and when small bubbles begin to form(do not let it boil); temper the egg slowly by pouring a steady thin steam of channa dal gravy(approximately 1 cup) into the egg bowl. Whisk continuously as you pour the hot liquid.
- Now pour the egg mixture slowly into the channa dal gravy. Stir the gravy as you add the egg mixture.
- Turn off the heat and add more salt if required.
- Add the fried garlic and fried onion- garlic paste to the dal mixture and stir.
Assembling the Mohinga:
- Cook noodles by following the instructions on the box and drain them.
- Add oil and stir the noodles to prevent them from sticking to each other.
- Assemble all the ingredients in the garnishing list.
- Place some noodles in a big bowl for serving.
- Add a bit of all the garnishing ingredients except the lime/lemon.
- You can add chili flakes according to your taste.
- Spoon the channa dal gravy onto the bowl. Squeeze the lime/lemon wedges and serve hot.
- Enjoy your bowl of tasty Mohinga.