Egg Khichdi

Instructions

1. 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. 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. 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. 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.