

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Warm, gut-friendly bajra khichdi with a protein-packed fried egg – pure homestyle comfort!

A wholesome and rustic one-pot meal from Rajasthan, made with pearl millet and yellow lentils. This comforting khichdi is lightly spiced and traditionally served with a dollop of ghee.
Serving size: 1 serving

A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Serving size: 1 serving


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


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Warm, gut-friendly bajra khichdi with a protein-packed fried egg – pure homestyle comfort!
This marwari dish is perfect for snack. With 457.61 calories and 19.1g of protein per serving, it's a high-fiber option for your meal plan.
Prepare Grains (Soaking)
Pressure Cook the Khichdi
Prepare the Tempering (Tadka)
Combine and Finish
Garnish and Serve
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.