A wholesome and comforting one-pot meal where soft, mushy rice and lentils are topped with a savory, spiced egg masala. It's the perfect protein-packed dinner for a cozy night in.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cup
506cal
18gprotein
66gcarbs
Ingredients
1 cup Basmati Rice
0.5 cup Moong Dal (Yellow split lentils)
4 large Eggs
2 tbsp Ghee
2 tbsp Vegetable Oil
2 medium Onion (1 finely chopped, 1 thinly sliced)
Soul-satisfying Egg Khichdi with aromatic Rajasthani masala – a gut-friendly, quick to make comfort food!
This rajasthani dish is perfect for dinner. With 506.32 calories and 17.76g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
0.25 tsp Hing (Asafoetida)
1 Bay Leaf
1 inch Cinnamon Stick
0.75 tsp Turmeric Powder (Divided)
1 tsp Red Chili Powder (Divided, adjust to taste)
1 tsp Coriander Powder
0.5 tsp Garam Masala
2 tsp Salt (Divided, adjust to taste)
4.25 cups Water (4 cups for khichdi, 0.25 cup for egg masala)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Preparation
Wash the basmati rice and moong dal together under running water until the water runs clear. Soak them in fresh water for at least 30 minutes, then drain completely.
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes to hard-boil. Transfer to an ice bath, then peel and slice them in half lengthwise.
2
Cook the Khichdi
Heat ghee in a pressure cooker over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Once the seeds splutter, add the hing.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomato, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1.5 tsp salt. Cook for 4-5 minutes, until the tomatoes soften and oil begins to separate from the masala.
Add the drained rice and dal mixture. Sauté for 1-2 minutes, gently mixing everything together.
Pour in 4 cups of water, stir well, and secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, or about 10-12 minutes. Allow the pressure to release naturally.
3
Prepare the Egg Masala
While the khichdi is cooking, heat vegetable oil in a separate pan or skillet over medium heat.
Add the sliced onions and sauté for 6-8 minutes until they are golden brown.
Add the remaining 0.5 tbsp of ginger-garlic paste and cook for another minute.
Stir in the tomato puree, remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, garam masala, and remaining 0.5 tsp salt. Cook for 5-7 minutes until the masala thickens and oil surfaces.
Add 0.25 cup of water to the pan, bring it to a gentle simmer, and carefully place the halved boiled eggs into the gravy, cut-side up. Spoon some masala over them and cook for 2-3 minutes. Turn off the heat.
4
Assemble and Serve
Once the pressure has released, open the cooker. Remove the bay leaf and cinnamon stick. Give the khichdi a vigorous stir to make it creamy. If it's too thick for your liking, add a splash of hot water and mix well.
Ladle the hot khichdi into serving bowls.
Top each bowl with the prepared egg masala and garnish with freshly chopped coriander leaves.
Serve immediately with a side of plain yogurt, raita, or your favorite pickle.