Moong Dal Shakshuka
If you’re craving a cozy twist on a Mediterranean classic, this Moong Dal Shakshuka is your new weeknight go-to. Plus, it packs 32g of protein, 10g of fiber, and just 320 calories per serving. As a result, it makes the ultimate macro-friendly meal!
First, blend whole green moong into a light batter. Next, drop ladles of it straight into a bubbling, velvety tomato-paneer gravy. The batter steams directly inside the sauce into tender dumplings. Finally, finished with a sizzling ghee tadka, every bite hits the perfect balance of rich, savory flavor!
Why You’ll Love This Moong Dal Shakshuka
- 100% Eggless & High-Protein: Swapping poached eggs for green moong batter creates a complete meal. Additionally, blending paneer into the sauce adds extra protein.
- No More Dry Cheelas: Cooking batter directly inside simmering gravy keeps dumplings tender. Because they steam in sauce, they stay juicy and flavorful.
- One-Pan Simplicity: Everything cooks in one skillet for fast prep and minimal cleanup.
- Meal-Prep Friendly: You can make the gravy base ahead of time. Therefore, you can poach fresh moong dumplings in just 10 minutes.
Serving Suggestions
Serve this cozy Moong Dal Shakshuka warm with a side of your favorite fresh mint-coriander chutney or a quick coconut chutney for a bright, refreshing burst of flavor!
Moong Dal Shakshuka
Servings 2
Ingredients
Moong Dal Batter
- 1 cup whole green moong soaked 4 hours or overnight
- ⅓ cup water as needed for blending
- 1 green chili
- Salt to taste
Creamy Tomato-Paneer Gravy Base
- ½ red onion finely chopped
- ½ red bell pepper finely chopped
- 2 ripe tomatoes
- 100 g low-fat paneer or cottage cheese
- 3 –4 garlic cloves
- 1 tsp Kashmiri red chili powder
- ½ tsp coriander powder
- 1 tbsp olive oil or ghee
- Salt to taste
- water to adjust consistency
Spiced Tadka (Tempering) & Garnish
- 1 tsp ghee
- ½ tsp mustard seeds
- 5 –6 fresh curry leaves
- 1 –2 dried red chilies
- Fresh cilantro chopped
Instructions
- Make the Moong Batter: Blend soaked green moong, green chili, salt, and water into a smooth, pourable batter (similar to pancake batter consistency). Transfer to a bowl and set aside.
- Blend the Gravy Base: In a blender, combine tomatoes, paneer, and garlic cloves with a splash of water until completely smooth.
- Build the Gravy: Heat oil in a wide skillet over medium heat. Add chopped onions and bell peppers, sautéing until translucent. Stir in red chili powder, garam masala, and salt, then pour in the blended tomato-paneer puree. Bring to a gentle simmer.
- Poach the Dumplings: Reduce heat to low. Scoop ladles of the green moong batter directly onto the bubbling sauce, keeping them slightly spaced apart.
- Cover & Steam: Cover the skillet with a lid and let it steam on low heat for 8–10 minutes, or until the moong dumplings are fully set and firm to the touch.
- Temper & Serve: Heat ghee in a small pan, crackle mustard seeds, curry leaves, and dried red chilies. Pour the hot tadka over the cooked dumplings, garnish with chopped cilantro, and serve warm with chutney!
Notes
- Soaking the Moong: Don’t skip soaking! Soaking whole green moong for at least 4 hours (or overnight) ensures the batter blends smooth and cooks up light and tender.
- Batter Consistency: Keep the moong batter thick and pourable (like pancake batter). If it’s too watery, the dumplings won’t hold their shape in the bubbling gravy!
- Paneer & Cottage Cheese Swap: Low-fat paneer or cottage cheese both work amazingly well to create a silky, high-protein gravy base without adding heavy cream.
- Low-Heat Steaming: Keep the flame on low and keep the skillet covered while poaching. This steams the moong batter through without burning the tomato-paneer sauce underneath.
- Meal-Prep & Storage: You can prepare the tomato-paneer gravy base ahead of time and keep it in the fridge for up to 3 days. When ready to eat, simply heat up the gravy, add a splash of water, and drop in fresh moong batter to poach!
