Moong Dal Idli Shakshuka
Moong Dal Idli Shakshuka
Ingredients
For the Batter
- 1 cup moong dal, soaked
- 1 chilli
- to taste salt
- 1/2 teaspoon Eno
- as needed water, for grinding
For the Gravy
- 1 onion
- 2 tomato
- 1 red bell pepper
- 50 grams paneer
- 2 cloves garlic
- to taste salt
- 2 teaspoons red chilli powder
For the Tadka
- 1/2 tablespoon oil, to 1 tablespoon
- 1 teaspoon mustard seeds
- as needed coriander, for garnish
Instructions
- 1
Grind the soaked moong dal with the chilli, salt (to taste), and enough water to form a smooth batter. Set aside.
⏱️ 5 min
- 2
In a large pan, sauté the chopped onion, tomatoes, and red bell pepper until they are soft. Add some salt to aid in softening.
⏱️ 8 min
- 3
Once the vegetables are soft, stir in the red chilli powder and continue to cook for another 2-3 minutes, allowing the spices to bloom.
⏱️ 3 min
- 4
In a blender, combine the paneer, a portion of the cooked tomato mixture from the pan, garlic cloves, salt (to taste), and a little water. Blend until you achieve a smooth gravy consistency.
⏱️ 5 min
- 5
Add the blended paneer gravy to the pan with the sautéed vegetables. Cook for an additional 5 minutes, stirring occasionally, until all the ingredients are well combined and the gravy thickens slightly. Perform a salt test and adjust seasoning if necessary.
⏱️ 5 min
- 6
Just before pouring, mix the Eno into the prepared moong dal batter. Stir gently until just combined; do not overmix.
⏱️ 1 min
- 7
Carefully pour the Eno-mixed batter evenly over the gravy in the pan. Cover the pan with a lid and let it steam for at least 10 minutes, or until the idli batter is cooked through and firm to the touch.
⏱️ 10 min
- 8
While the idli is steaming, prepare the tadka. In a small separate pan, heat the oil over medium heat. Once hot, add the mustard seeds and let them splutter.
⏱️ 2 min
- 9
Once the idli is cooked, pour the prepared tadka evenly over the Moong Dal Idli Shakshuka in the pan.
⏱️ 1 min
- 10
Garnish generously with fresh coriander before serving hot.
Kitchen Tools
Nutrition Facts (per serving)
Moong Dal Idli Shakshuka
For the Batter
- 1 cup moong dal, soaked
- 1 chilli
- to taste salt
- 1/2 teaspoon Eno
- as needed water, for grinding
For the Gravy
- 1 onion
- 2 tomato
- 1 red bell pepper
- 50 grams paneer
- 2 cloves garlic
- to taste salt
- 2 teaspoons red chilli powder
For the Tadka
- 1/2 tablespoon oil, to 1 tablespoon
- 1 teaspoon mustard seeds
- as needed coriander, for garnish
Instructions
- 1
Grind the soaked moong dal with the chilli, salt (to taste), and enough water to form a smooth batter. Set aside.
⏱️ 5 min - 2
In a large pan, sauté the chopped onion, tomatoes, and red bell pepper until they are soft. Add some salt to aid in softening.
⏱️ 8 min - 3
Once the vegetables are soft, stir in the red chilli powder and continue to cook for another 2-3 minutes, allowing the spices to bloom.
⏱️ 3 min - 4
In a blender, combine the paneer, a portion of the cooked tomato mixture from the pan, garlic cloves, salt (to taste), and a little water. Blend until you achieve a smooth gravy consistency.
⏱️ 5 min - 5
Add the blended paneer gravy to the pan with the sautéed vegetables. Cook for an additional 5 minutes, stirring occasionally, until all the ingredients are well combined and the gravy thickens slightly. Perform a salt test and adjust seasoning if necessary.
⏱️ 5 min - 6
Just before pouring, mix the Eno into the prepared moong dal batter. Stir gently until just combined; do not overmix.
⏱️ 1 min - 7
Carefully pour the Eno-mixed batter evenly over the gravy in the pan. Cover the pan with a lid and let it steam for at least 10 minutes, or until the idli batter is cooked through and firm to the touch.
⏱️ 10 min - 8
While the idli is steaming, prepare the tadka. In a small separate pan, heat the oil over medium heat. Once hot, add the mustard seeds and let them splutter.
⏱️ 2 min - 9
Once the idli is cooked, pour the prepared tadka evenly over the Moong Dal Idli Shakshuka in the pan.
⏱️ 1 min - 10
Garnish generously with fresh coriander before serving hot.