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Gut-friendly Hyderabadi Khichdi with a protein-packed boiled egg and ghee – ultimate comfort food!

A comforting and savory rice and lentil porridge from Hyderabad, slow-cooked with fragrant whole spices and ghee. Unlike other versions, this one uses masoor dal for a uniquely soft texture, making it a perfect breakfast or light meal.
Serving size: 1.5 cups

A staple in Indian households, the perfectly boiled egg is a versatile, protein-packed food. This foolproof method yields firm, tender whites and creamy, fully cooked yolks every time. Enjoy them seasoned with salt and pepper, as a side with dal and rice, or as the base for delicious dishes like Egg Curry and Biryani.
Serving size: 2 eggs

Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
Serving size: 1 tbsp




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Gut-friendly Hyderabadi Khichdi with a protein-packed boiled egg and ghee – ultimate comfort food!
This hyderabadi dish is perfect for breakfast. With 664.5899999999999 calories and 22.86g of protein per serving, it's a nutritious choice for your meal plan.
Wash and soak the rice and dal. In a large bowl, combine the basmati rice and masoor dal. Rinse them together under cool running water 3-4 times until the water runs clear. Add fresh water to cover and let them soak for at least 30 minutes. After soaking, drain completely and set aside.
Sauté aromatics and build the flavor base. Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant. Add the thinly sliced onions and fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown (birista). This step is crucial for the authentic flavor. Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.
Pressure cook the khichdi. Add the turmeric powder and stir for 10 seconds. Add the drained rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, being careful not to break the grains. Pour in 4.5 cups of water and add salt. Stir everything well and bring the mixture to a rolling boil. Secure the lid of the pressure cooker, place the weight on, and cook on medium-high heat for 4 whistles (approximately 12-15 minutes).
Rest, garnish, and serve. Turn off the heat and allow the pressure to release naturally (NPR), which will take about 10-15 minutes. Once the pressure has fully subsided, open the cooker. The khichdi should be soft and well-cooked. Gently fluff with a fork. If you prefer a mushier consistency, use the back of a spoon to mash it slightly. Transfer to serving bowls, garnish with freshly chopped coriander leaves and optional fried onions. Serve hot with yogurt, pickle, or traditional Hyderabadi 'Khatta'.
Prepare the Eggs
Bring to a Boil
Cook Off-Heat
Create Ice Bath and Cool Eggs
Peel and Serve
Melt the Butter
Simmer and Clarify
Strain the Ghee
Cool and Store