Bajra Khichdi with Anda Bhurji

Instructions

1. 1

   Cook the Bajra Khichdi

   • Heat 2 tbsp of ghee in a 3-liter or larger pressure cooker over medium heat.
   • Add 1 tsp cumin seeds and allow them to splutter. Immediately add 1/4 tsp asafoetida.
   • Add the grated ginger and 2 slit green chilies. Sauté for 30 seconds until fragrant.
   • Add the drained soaked pearl millet and washed moong dal. Sauté for 2 minutes, stirring continuously.
   • Stir in 1/2 tsp turmeric powder and 1.5 tsp salt.
   • Pour in 4 cups of water, mix well, and bring to a boil.
   • Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, which should take about 20-25 minutes.
   • Turn off the heat and let the pressure release naturally. This will take another 15-20 minutes.
2. 2

   Prepare the Anda Bhurji Masala

   • While the khichdi is cooking, heat 2 tbsp of vegetable oil in a separate skillet or pan over medium heat.
   • Add the 2 chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add 1 tsp ginger-garlic paste and 2 chopped green chilies. Sauté for another minute until the raw smell disappears.
   • Add the 2 chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and pulpy.
   • Add the spice powders: 1/4 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder, along with 1 tsp of salt. Mix well and cook the masala for 2-3 minutes until oil begins to separate from the sides.
3. 3

   Cook the Eggs for Bhurji

   • Reduce the heat to low. Crack the 8 eggs directly into the pan with the masala.
   • Let the eggs sit for about 30 seconds without stirring to allow them to set slightly.
   • Using a spatula, gently scramble the eggs, breaking them into curds and mixing them with the masala. Cook for 3-4 minutes until the eggs are just cooked through but remain soft and moist.
   • Turn off the heat and stir in 2 tbsp of chopped coriander leaves.
4. 4

   Finish and Serve

   • Once the pressure has fully released, open the cooker. The khichdi should be thick and creamy.
   • Stir in 1/2 tsp garam masala. If the khichdi seems too thick for your liking, add 1/2 cup of hot water and mix to reach the desired consistency.
   • Ladle the hot bajra khichdi into serving bowls.
   • Top each serving with a generous portion of the anda bhurji.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves and an optional dollop of ghee.
   • Serve immediately with a side of plain yogurt or pickle.