Eggless shakshuka with a desi twist
Serves 1
Directions
- 1Soak yellow moong dal and blend with green chilli, salt and a little water until smooth.
- 2In a separate blender, add tomato, low-fat paneer and garlic. Blend until smooth.
- 3Heat oil in a pan. Sauté chopped onion and garlic until fragrant.
- 4Add the tomato-paneer mixture, salt and spices. Cook until the gravy thickens slightly.
- 5Just before adding the batter to the pan, mix Eno into the moong dal batter.
- 6Pour the batter into the gravy, cover and cook on low flame until the moong dal idlis are fluffy and cooked through.
- 7Finish with a curry leaf tadka and fresh coriander.
Ingredients
- 100 g yellow moong dal, soaked
- 1 whole green chilli
- salt (optional)
- a little water
- 100 g low-fat paneer
- 1 whole tomato
- 3-4 whole garlic clove
- 1 whole onion, chopped
- 1 tbsp oil
- red chilli powder
- turmeric powder
- black pepper
- eno (optional)
- curry leaves
- fresh coriander
Equipment
blenderpan
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