A wholesome one-pot meal where soft, comforting rice and lentil khichdi is cooked with aromatic spices and topped with flavorful boiled eggs. It's the perfect comfort food for a weeknight dinner.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
348cal
9gprotein
54gcarbs
Ingredients
1 cup Basmati Rice (Rinsed and soaked)
0.5 cup Toor Dal (Also known as arhar dal, rinsed and soaked)
This protein-packed Egg Masala Khichdi is perfectly spiced comfort food that's truly soul-satisfying.
This gujarati dish is perfect for dinner. With 348.17 calories and 8.69g of protein per serving, it's a low-calorie option for your meal plan.
11gfat
(Medium, finely chopped)
1 tbsp Ginger-Garlic Paste
2 Green Chili (Slit lengthwise)
2 Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Or to taste)
4 cup Water (Use 4.5 cups for a looser consistency)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Preparation
Wash the basmati rice and toor dal together under running water until the water runs clear. Soak them in fresh water for at least 20-30 minutes.
While the rice and dal are soaking, hard boil the eggs. Once boiled, place them in cold water, peel the shells, and set aside. You can keep them whole or slice them in half.
2
Tempering and Sautéing Aromatics
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds, bay leaf, cinnamon stick, and cloves.
Allow the spices to sizzle for about 30-40 seconds until they become fragrant and the cumin seeds splutter. Add the hing and give it a quick stir.
3
Cooking the Masala Base
Add the finely chopped onion to the cooker and sauté for 4-5 minutes until it turns translucent and light golden.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and mushy.
4
Adding Spices and Khichdi Mix
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Sauté the spices for about a minute until the ghee starts to separate from the masala.
Drain the soaked rice and dal completely and add them to the cooker. Gently mix and sauté for 2 minutes to toast them lightly and coat them with the masala.
5
Pressure Cooking the Khichdi
Pour in 4 cups of water and stir well, scraping the bottom of the cooker to ensure nothing is stuck.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 12-15 minutes).
Turn off the heat and let the pressure release naturally. This is a crucial step for a creamy, well-cooked khichdi.
6
Finishing and Serving
Once the pressure has fully released, open the cooker. The khichdi should have a thick, porridge-like consistency. If you prefer it creamier, you can mash it gently with the back of a spoon.
Sprinkle the garam masala and chopped coriander leaves over the khichdi and mix gently.
Carefully place the hard-boiled eggs (whole or halved) into the hot khichdi.
Serve immediately, with an extra dollop of ghee on top, and a side of yogurt or pickle.