Egg Masala Khichdi

Instructions

1. 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. 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. 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. 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. 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. 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.