Moong Dal Idli Shakshuka

Soak the moong dal for 4–5 hours, then drain and grind it together with the chilli, salt, and enough water to form a smooth, pourable batter.

Heat a wide skillet over medium heat, add a drizzle of oil, and sauté the chopped onion, diced tomato, and sliced red bell pepper until softened, about 5 minutes, adding a pinch of salt.

Stir in the red chilli powder and cook for 2–3 minutes, allowing the spices to bloom.

In a blender, combine the paneer, remaining tomato pieces, garlic cloves, a pinch of salt, and a splash of water; blend until smooth to create a creamy gravy.

Pour the paneer‑tomato gravy into the skillet, simmer for 5 minutes, adjusting seasoning as needed.

Just before steaming, sprinkle the eno into the moong dal batter and gently fold it in; then pour the batter over the simmering gravy, cover the pan, and steam on low heat for at least 10 minutes until the idlis are set and fluffy.

In a small pan, heat oil and add mustard seeds; let them crackle, then drizzle this hot tadka over the steamed idlis.

Garnish with fresh coriander leaves and serve hot, optionally with a side of yogurt or chutney.